To prevent the lentils from becoming too soft as they cool, spread them on a baking sheet.
Recipe information
Yield
serves 8 to 10
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. In a medium bowl, toss the beets with 2 tablespoons oil and 1 1/2 teaspoons salt. Arrange on a rimmed baking sheet; pour 1/4 cup water into the pan. Cover with foil; roast until the beets are easily pierced with the tip of a knife, 45 to 60 minutes. Remove from the oven; let cool. Peel and cut into 1/2-inch cubes.
Step 2
Meanwhile, combine the lentils, garlic, and bay leaves in a 6-quart saucepan; add enough cold water to cover by about 3 inches. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, stirring occasionally, until the lentils are tender but not mushy, 10 to 20 minutes. Stir in the remaining 2 teaspoons salt, and cook about 5 minutes more. Drain in a colander; let cool.
Step 3
In a small bowl, combine the shallot, mustard, and vinegar; let stand 15 minutes. Slowly whisk in the remaining 1/4 cup oil in a steady stream.
Step 4
Transfer the lentils to a large serving bowl. Add the vinaigrette and the tarragon; toss well to combine. Toss in the beets. Season with salt and pepper. Serve, or cover and refrigerate up to 4 hours; bring to room temperature before serving.
