Baked vegetables and lentils with aioli sauce
6 servings
60 minutes
Baked vegetables and lentils with aioli sauce is a harmony of textures and flavors born from European culinary traditions. Tender, slightly sweet beets and carrots roasted to softness combine with the rich taste of green French lentils, creating a nutritious and balanced dish. The key highlight is the aioli sauce, which adds an exquisite spiciness to the composition thanks to garlic and fresh lemon juice. This dish is perfect for a light dinner, pairs well with greens, and its rich flavor unfolds even more brightly when served slightly warm. A great choice for those who appreciate healthy eating and the richness of natural ingredients!
1
Wash the carrot and beet thoroughly, do not peel, do not trim the ends. Place in a deep plate and drizzle with 2 tablespoons of olive oil. Mix to coat each root vegetable with oil.
- Baby carrots: 12 g
- Baby beetroot: 12 g
- Olive oil: 2 tablespoons
2
Place on a baking sheet, bake in the oven for 30-45 minutes at 190 degrees. The cooked root vegetables are soft and easily pierced with a fork.
3
When the beet and carrot cool down a bit, trim the ends and peel the beet. There's no need to peel the carrot.
4
Boil the lentils.
- French green lentils (lentilles vertes): 2.5 glasss
5
Prepare aioli sauce. Crush and mash the garlic to a puree consistency, gradually adding olive oil (2-3 tablespoons will be enough for this recipe) and mixing thoroughly. You should get a thick matte sauce with a yellowish tint. Add lemon juice, a pinch of salt, and mix.
- Garlic: 2 cloves
- Olive oil: 2 tablespoons
- Lemon juice: 2 tablespoons
- Salt: to taste
6
Mix lentils, sauce, and greens. Add salt.
- French green lentils (lentilles vertes): 2.5 glasss
- Fresh herbs: 1 bunch
- Salt: to taste
7
Place the beetroot and carrot on top, whole or cut into wedges and strips respectively.
- Baby carrots: 12 g
- Baby beetroot: 12 g
