Lentils du Puy with Roasted Carrots and Beets

5 T extra-virgin olive oil
3 small beets peeled and diced
1 large carrot peeled and diced
4 shallots peeled and halved
12 oz lentils, picked over and rinsed
1 1/4 t salt
1/2 t freshly ground pepper
2 sprigs fresh parsley
2 sprigs fresh thyme
4 cups boiling water
3 T sherry wine vinegar
1/4 C chopped fresh parsley

Preheat the oven to 400 F. In a 5-quart dutch oven, comvine 3 T of the oil, the beets, carrot, and shallots, stirring to coat the vegetables. Bake, uncovered, until the vegetables begin to color, about 30 minutes.

Stir in lentils, salt, pepper, parsley, thyme, and water. Cover and bake until the lentils are tender and all the water has been absorbed, about 1 hour. Remove the parsley and thyme sprigs; discard. Stir in the vinegar, chopped parsley, and the remaining 2 T of olive oil and serve.