L. is not a fan of lentils, labeling them boring and uninteresting. I miss them and have been wanting to reintroduce them. I thought that they would taste good with roasted spiced duck (they did) and also happened to have a package of pre-cooked beets and a bunch of fresh lavender in a vase of water in the fridge when the inspiration for this dish came into my inbox. For once, I think I simplified it.
1 cup lentils (brown or caviar, not the orange ones which will turn to mush)
1 8 oz package pre-cooked beets
1 Tbsp grain mustard
1 Tbsp apple cider vinegar
2 Tbsps olive oil
2 Tbsps fresh lavender, chopped
Salt to taste
Cook the lentils in 3 cups of water on the stove top. Medium heat works for me, and make sure that you use a large pan as they will increase in volume as they cook. Most recipes say that it will take about 25 to 30 minutes for them to cook completely but I suggest that you start tasting at 18 minutes, which I have found to be the sweet spot for creamy and delicious. Keep an eye on them because the little buggers turn to mush in a second if not watched! Drain as soon as they are cooked to your satisfaction.
While they are cooking, prepare a vinaigrette with the mustard, vinegar and olive oil. Whisk together well. Add the chopped lavender and stir to combine.
Chop the beets into bite-sized pieces and add to the dressing. Let sit to absorb as the lentils finish cooking.
As soon as the lentils are drained, add them to the bowl containing the beets and the dressing. Stir well to combine. The lentils will immediately soak up all of the dressing and heat the beets through while doing so.
Taste and add salt as needed. This was very good with the duck linked above but would be a good foil for lamb or pork as well.
Inspiration recipe, here.