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Lentils with Roasted Beets

Caroline Russock
  • 60 minutes
  • Serves 5 to 6

INGREDIENTS

1

Bay leaf

4

Beets, small

2

Garlic cloves

1 1/2 cups

Lentils

1

Onion, small

1

Scallions

1

Pepper

1

Salt

1

Olive oil

3 cups

Water