Name: Braised Puy lentils with roasted root veg & salsa verde
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 1 servings
Ingredients: 200 g Beetroot purple and golden, trimmed and cut into wedges; 100 g Carrots, raw cut into thick batons; 15 ml Tesco Red Wine Vinegar; 1 teaspoons Olive Oil; 50 g Kale, raw chopped, curly; 4 spray(s) Calorie controlled cooking spray; 75 g Green or Brown Lentils, dry Puy; 100 g Tomato roughly chopped; 1 clove(s) Garlic; 2 sprig(s) Thyme, Fresh; 1 leaf/leaves Bay leaf, dry; 0.5 cube(s) Vegetable stock cube(s) 250ml; 1 tablespoons Parsley, fresh chopped; 1 tablespoons Basil, fresh chopped; 1 tablespoons Mint, Fresh chopped; 0.5 teaspoons Capers, in Brine; 0.25 teaspoons, level Dijon Mustard; 10 g La Doria Cornichons in Vinegar; 15 g Hazelnuts blanched; 2 teaspoons Olive Oil; 8 ml Tesco Red Wine Vinegar

Ingredients

Beetroot

200 g, purple and golden, trimmed and cut into wedges

Carrots, raw

100 g, cut into thick batons

Tesco Red Wine Vinegar

15 ml

Olive Oil

1 teaspoons

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(s)

½ cube(s), 250ml

Parsley, fresh

1 tablespoons, chopped

Basil, fresh

1 tablespoons, chopped

Mint, Fresh

1 tablespoons, chopped

Capers, in Brine

½ teaspoons

Dijon Mustard

¼ teaspoons, level

La Doria Cornichons in Vinegar

10 g

Hazelnuts

15 g, blanched

Olive Oil

2 teaspoons

Tesco Red Wine Vinegar

8 ml

Instructions

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.
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.
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.
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.
Put the braised lentils on a plate, top with the roasted vegetables and serve with the salsa verde on the side.

Braised Puy lentils with roasted root veg & salsa verde

Ingredients

Instructions

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