Roasted Radishes, Potatoes and Crispy Lentils 4.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Weeknight Vegetarian Apr 14, 2019

Roasting brings out the nutty sweetness of radishes and turns lentils into a powerhouse of texture. This beautiful dish includes a little honey and lemon, greens (sorrel if you can find it in season, spinach if you can't) and a quick buttermilk dressing.

Make Ahead: The lentils can be refrigerated in their cooking liquid for up to 1 week; drain and dry well before roasting.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 1 1/2 cups dried French green lentils (du Puy; may substitute black beluga lentils), picked over and rinsed
  • 4 cups water
  • 1 pound radishes (no greens), trimmed
  • 1 pound new potatoes, scrubbed
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon finely grated lemon zest and 3 tablespoons juice (from 1 large lemon)
  • 1 tablespoon honey (may substitute agave nectar)
  • 3/4 teaspoon kosher salt, or more as needed
  • 1/4 cup buttermilk (may substitute thin plain yogurt)
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups lightly packed sorrel or spinach leaves

Directions

Preheat the oven to 425 degrees.

Combine the lentils and water in a saucepan over medium-high heat. Bring to a boil, reduce the heat until the liquid is gently bubbling and cook until the lentils are barely tender, 20 to 25 minutes. If you're cooking the lentils in advance, reserve the cooking liquid for storage. When ready to use, drain the lentils, spread them out on a clean dish towel and pat them dry.

Cut the radishes and potatoes into halves, if small, or quarters, if larger (to get them roughly the same size). Toss them on a large, rimmed baking sheet with 1 tablespoon of the oil, half the lemon juice, the honey and 1/4 teaspoon of the salt. Roast for 15 minutes, shaking the pan once or twice to move them around.

While the radish mixture is roasting, on a separate baking sheet, mix the cooked lentils with another 1/4 teaspoon of the salt, 1 teaspoon of the oil and all the lemon zest. Transfer the sheet to the oven with the radish mixture, and cook both until the lentils are crisped and starting to blister in places, and the radishes and potatoes are soft and starting to brown at the edges, 15 minutes.

Meanwhile, whisk together the buttermilk, the remaining lemon juice and the remaining 2 teaspoons of oil in a liquid measuring cup. Season with the remaining 1/4 teaspoon of the salt and the pepper. Taste, and add more salt as needed.

Toss the lentil, potato and radish mixture with the sorrel or spinach leaves on a large platter. Drizzle the buttermilk dressing over the top, and serve warm.

Rate it

Recipe Source

Adapted from "The Modern Cook's Year," by Anna Jones (Abrams, 2019).

Tested by Joe Yonan.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.