
Braised Puy lentils with roasted root veg & salsa verde
9 - 14
PersonalPoints™ per serving
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 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
Cornichons in Vinegar
10 g
Hazelnuts
15 g, blanched
Olive Oil
2 teaspoons
Red Wine Vinegar
8 ml