Ingrédients
- 1 x 250g pouch of Merchant Gourmet Puy Lentils
- 2 large parsnips, cut into quarters
- 2 tbsp olive oil
- Salt
- 1 shallot, sliced
- 1 celery stick, sliced
- 1 clove of garlic, sliced
- 2 tbsp olive oil
- 300ml veg stock
- 2 bay leaves
- A large handful of fresh herbs- parsley, tarragon and dill are great
- 1 clove of garlic
- 1 tbsp capers
- Juice of half a lemon
- Salt
- 70ml olive oil
For the salsa:
Méthode
- Toss the parsnips in the oil and salt and then roast at 180C for around 30 minutes, turning regularly to get an even golden crunch.
- Sweat the shallots and celery in olive oil until soft, then add the garlic and fry for another minute.
- Add in the Puy Lentils, stock and bay leaves and simmer for 8-10 minutes until thickened and delicious.
- Place all the salsa ingredients into a blender and blitz to make a zingy salsa.
- Serve the lentils topped with the crispy parsnips and drizzled in the salsa.
4 comments
You’ll need one 250g pack of Puy Lentils!
This recipe sounds delicious…I’d love to try making it but there’s no lentils listed in ingredients
How many lentils?
How many lentils?