Two times the Martha

I recently started subscribing to Everday Food magazine (Martha Stewart's food magazine). I've been a longtime fan for it's simple, short recipes highlighting fresh ingredients, because it provides a great place for ideas for my own recipe creation. This recipe is a mash-up of a recipe in this month's Everyday Food (I couldn't find it online) along with a recipe from Martha Stewart that I found online for rosemary lentils. Fun fact, I'd never prepared lentils before this and had rarely eaten them, but I loved it! so Martha, I owe you double thanks for this recipe.

Roasted Veggie and Rosemary Lentil Salad

3/4 pound red or fingerling potatoes, halved or quartered
4 medium-sized carrots, cut into 2-inch pieces
1 shallot, peeled and cut into 5-6 large pieces
1 tablespoon olive oil
Salt and pepper to taste
2 sprigs rosemary, divided
1 cup dried green lentils
1 shallot, finely chopped
1 garlic clove, crushed
1 bay leaf
2 teaspoons extra-virgin olive oil
6 ounces spinach
1 tablespoon balsamic vinegar
3 ounces goat cheese

Preheat oven to 425 degrees. On a large baking sheet, place potatoes, shallot and carrots. Finely chop the rosemary on one of the sprigs, reserving the other sprig. sprinkle over vegetables, season with salt and pepper and drizzle with olive oil; toss to combine. Place in oven and bake until vegetables are fork-tender and slightly charred, about 30 minutes.

Meanwhile, place lentils, shallots, garlic, rosemary, and bay leaf in a medium saucepan; cover with 5 cups of cold water. Bring to a boil. Reduce heat to medium-low. Partially cover, and simmer, stirring occasionally, until lentils are tender, about 15 - 20 minutes. Drain; discard garlic, rosemary stem, and bay leaf. Place in a large bowl and season with salt and pepper and drizzle with olive oil, stir to combine and set aside.

When vegetables are done, add to the large bowl with lentils. Toss in spinach and and balsamic vinegar and combine. Top with goat cheese and serve!

Fun bonus, Luke and I used leftovers to create a delicious pita for lunch. Love repurposing leftovers like that!