Thursday: Lentils with beets and spinach

Inspired by a recipe that Bittman pointed to, along with the memory that lentils and beets go together quite well.

Peel a couple beets and cut them into large dice. Toss with some olive oil, rosemary, thyme, salt, and white pepper in a baking dish, cover, and bake at 190C until the beets are tender, about an hour.

Meanwhile, start some chopped green garlic, finely diced carrot, and sliced leeks in a pan with olive oil. After a while add green lentils, herbs de provence, bay leaf, white wine, green garlic stems, and some chicken bouillon. Simmer, covered, until the lentils are tender. Mix in some ripped up spinach leaves, cover, and simmer another few minutes. Adjust seasonings.

Serve the lentils topped with some beets, drizzled with olive oil, and sprinkled with some chives.

Good stuff.

With this we had the obligatory green salad.