Green Lentils With Roasted Beets And Preserved Lemon Recipes

ROASTED BEETS WITH LEMON

Steps:

• Put 2 pounds beets in a baking dish lined with a large sheet of aluminum foil. Sprinkle with 1 tablespoon olive oil, 3 tablespoons water and 1 teaspoon kosher salt. Bring the foil edges together; fold to seal. Roast at 325 degrees F until tender, 45 minutes for small beets and up to 2 hours, 30 minutes for large ones. Let cool. Peel the beets; cut into cubes. Whisk the juice of 1 lemon, 1 1/2 teaspoons sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl; whisk in 3 tablespoons olive oil. Toss with the beets.
• TIP: Roasting beets intensifies their sweet, earthy flavor. All they need is a simple vinaigrette.
• How to Peel and Juice a Beet

GREEN LENTILS WITH ROASTED BEETS AND PRESERVED LEMON

Steps:

• Preheat the oven to 350 degrees. Reserve 1 beet for garnish and cut the remaining 4 into 1/2-inch cubes. Toss the cubes with a teaspoon of oil, season with salt and pepper and bake 30 to 35 minutes, stirring occasionally.
• Meanwhile, place the lentils, carrot, onion, bay leaf, parsley, thyme and 1/2 teaspoon salt in a small pot and add water to cover the lentils by about 3/4 of an inch. Bring to a boil, then simmer, covered, until the lentils are tender, 20 to 25 minutes. Discard the herbs, drain well and transfer to a large bowl.
• To make the vinaigrette, combine the lemon juice, zest, shallot and 1/4 teaspoon salt and let stand for 15 minutes. Whisk in the olive oil and season to taste with pepper and more salt if necessary.
• To assemble the salad, quarter the lemon and scrape out the soft pulp. Finely chop the pulp and stir 2 teaspoons into the vinaigrette. Finely chop the lemon skin and add it, along with the vinaigrette, roasted beets, parsley and chopped mint, to the lentils. Toss and serve on a platter. Grate the reserved beet and use it for garnish with mint sprigs.

GRIDDLED SQUID, LENTIL, ROAST PEPPER & PRESERVED LEMON WITH TAHINI

Steps:

• Heat the oven to 200C/180C fan/ gas 6. Put the peppers on a baking tray and brush with some olive oil. Roast for 25-30 mins, until soft and blistered. Leave to cool slightly.
• To make the dressing, combine everything together until it is the consistency of double cream. If it's too thick, add a little water and adjust the seasoning to taste. Set aside. Slice the peppers into strips.
• Heat a little olive oil in a medium pan and fry the onion and celery for 10 mins until soft but not coloured. Tip in the lentils and cover with water. Bring to the boil, then reduce the heat and simmer for 15 mins, or until the lentils are tender, topping up the water if needed.
• Drain the lentils, then spoon into a serving bowl. Season well, then stir in 1 tbsp olive oil, half the lemon juice and the parsley. Leave to cool a bit, then add the peppers.
• Cut the 'wings' from the squid and put them aside with the tentacles. Slice the bodies down one side so they open out, then clean the inside by running a knife blade firmly over the flesh. Score the flesh on the inside, ensuring you don't cut all the way through. Pat dry with kitchen paper, then transfer to a bowl with just enough olive oil to moisten the pieces (about 2 tbsp). Heat a griddle pan until very hot.
• Season the squid and griddle in batches for 20-30 seconds on each side until just golden. Cut into bite-sized pieces, then toss through the lentil salad and drizzle over the remaining lemon juice.
• In a small frying pan, heat 1 tbsp oil and fry the chillies and garlic until golden. Pour over the squid, then toss through the preserved lemon. Serve with the dressing spooned over or on the side.