Green Lentils With Roasted Beets and Preserved Lemon

Preparation

1. Step 1

   Preheat the oven to 350 degrees. Reserve 1 beet for garnish and cut the remaining 4 into ½-inch cubes. Toss the cubes with a teaspoon of oil, season with salt and pepper and bake 30 to 35 minutes, stirring occasionally.

2. Step 2

   Meanwhile, place the lentils, carrot, onion, bay leaf, parsley, thyme and ½ teaspoon salt in a small pot and add water to cover the lentils by about ¾ 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.

3. Step 3

   To make the vinaigrette, combine the lemon juice, zest, shallot and ¼ teaspoon salt and let stand for 15 minutes. Whisk in the olive oil and season to taste with pepper and more salt if necessary.

4. Step 4

   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.