Braised Puy lentils with roasted root veg & salsa verde
9
Points®
Total time: 1 hr 10 min • Prep: 10 min • Cook: 1 hr • Serves: 1 • Difficulty: Easy
A hearty, warming vegan dish served with a hazelnut salsa verde.
Ingredients
Beetroot
200 g, purple and golden, trimmed and cut into wedges
Carrots, raw
100 g, cut into thick batons
Olive Oil
1 teaspoon(s)
Kale, raw
50 g, chopped, curly
Calorie controlled cooking spray
4 spray(s)
Green or Brown Lentils, dry
75 g, Puy
Tomato
100 g, roughly chopped
Garlic
1 clove(s)
Thyme, Fresh
2 sprig(s)
Bay leaf, dry
1 leaf/leaves
Vegetable stock cube
½ cube(s), 250ml
Parsley, fresh
1 tablespoon(s), chopped
Basil, fresh
1 tablespoon(s), chopped
Mint, Fresh
1 tablespoon(s), chopped
Capers, in Brine
½ teaspoon(s)
Dijon Mustard
¼ teaspoon(s), level
Cornichons in vinegar
10 g
Hazelnuts
15 g, blanched
Olive Oil
2 teaspoon(s)
Red wine vinegar
8 ml
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the beetroot and carrots into a small roasting tin with 1 tablespoon of the red wine vinegar and the oil. Season and mix well to combine. Cover the tin with foil and roast for 1 hour until tender.
2
Put the kale into a separate, small roasting tin, mist with cooking spray and season well. Roast alongside the root vegetables for the last 5 minutes of the cooking time.
3
Meanwhile, put the lentils into a pan with the tomato, garlic, thyme, bay leaf and vegetable stock. Bring to a gentle simmer and cook for 20 minutes, covered, until tender. Remove and discard the thyme and bay leaf, but reserve the garlic clove.
4
To make the salsa verde, put the reserved garlic clove in a mini food processor with the parsley, basil, mint, capers, mustard, cornichon, hazelnuts, oil and vinegar. Blitz until finely chopped and combined – if the mixture is too thick, thin it out with a little cold water.
5
Put the braised lentils on a plate, top with the roasted vegetables and serve with the salsa verde on the side.
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