Photo of Braised Puy lentils with roasted root veg & salsa verde by WW

Braised Puy lentils with roasted root veg & salsa verde

Points® value
Total Time
1 hr 10 min
10 min
1 hr
A hearty, warming vegan dish served with a hazelnut salsa verde.



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


100 g, roughly chopped


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


15 g, blanched

Olive Oil

2 teaspoon(s)

Red wine vinegar

8 ml


  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.