On a Saturday, I had time to cook a roast and rounded the meal out with lots of my CSA bounty.  My husband said not only was this a very good dinner, but he had rarely had a meal that went together as well as this one.  Awwww.  That is a man who knows how to keep his wife happy!  🙂

Roast Beef with Lentil Salad and Lemon Glazed Carrots

I apologize for the poor quality of that picture.  We (I) had forgotten to take  a picture and I stole an untouched dinner plate from under someone’s fork to get the shot.  Guerilla conditions in blogging. This is dangerous work!

Warm Lentil Salad

• 1 lb. dry lentils
• 7 c. water
• 1 bay leaf
• 1 t. thyme

Place lentils, thyme and bay leaf in water in a large saucepan and bring to a boil.  Reduce heat and simmer covered for 20-25 minutes until the lentils are tender, bu not mushy.  Drain lentils and remove bay leaf.

• 1 T. Dijon mustard
• 3/4 c. olive oil
• 1/4 c. red wine vinegar
• 1 c. onions, finely chopped
• 4 T. flat leaf parsley, finely chopped
• 1/4 t. kosher salt
• fresh ground black pepper to taste

While lentils are simmering, combine Dijon mustard through pepper in a large bowl and whisk to blend well.

After draining, add lentils to dressing and toss gently to coat lentils with dressing.

For lunch during the week, you could add meat to make it more filling or re-heat it and top with a dab of greek yogurt.  This was a nice staple to have on hand through out the week and was easy to make if cooking on a weeknight.

Coming up next, those lemon-y carrots!