French Lentils
with Roasted Roots, Walnuts and Cheesy Croutons
This French-inspired dish is a delight, bursting with aromatics from tarragon and garlic and the earthy tones of lentils and walnuts. Then there's the warmth of wholegrain mustard, the sweetness of honey and everything gets topped off with crunchy croutons. It's a winner!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Carrot
1
Baby Parsnip
1
Red Onion
1
Garlic Clove
1
Flat Leaf Parsley
1
Tarragon
1
Brown Lentils
1
Red Wine Vinegar
(Contains Sulphites)
½
Vegetable Stock Pot
(Contains Celery, Sulphites)
1
Ciabatta
(Contains Cereals containing gluten May contain Cereals containing gluten)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1
Baby Spinach
1
Creme Fraiche
(Contains Milk)
1
Wholegrain Mustard
(Contains Mustard)
1
Honey
25
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
Not included in your delivery
100
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C. Remove the top and bottom from the carrot and baby parsnip. Chop into batons the size of your little finger (no need to peel). Pop on a lined baking tray and drizzle over a glug of olive oil. Season with a pinch of salt and a good grinding of black pepper. Roast on the top shelf of your oven until soft and golden, 25-30mins. Turn halfway through.
Halve, peel and thinly slice the red onion into half moons. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley. Pick the tarragon leaves from their stalks and roughly chop (discard the stalks). Keep the two herbs separate. Drain and rinse the lentils in a sieve.
Heat a splash of oil in a large frying pan over medium heat. When the oil is hot, add the onion. Cook until softened, 5 mins. Add the garlic and cook for 1 minute more. Add the red wine vinegar and allow to evaporate completely before stirring in the vegetable stock pot and the water (amount specified in the ingredient list). Simmer until the stock has reduced by half, about 10 mins.
Meanwhile, slice the ciabatta into 2cm chunks and place on another baking tray. Drizzle over a glug of olive oil, sprinkle on the hard Italian cheese and season with a good grind of black pepper. Toss together. Bake on the middle shelf of your oven until golden, 7-8 mins.
Once the stock has reduced, stir in the baby spinach, lentils and crème fraîche. Bring to a simmer and cook until the spinach has wilted, 3-4 mins. TIP: Stir a few times whilst this is happening to ensure the spinach wilts evenly. Add the wholegrain mustard and parsley then remove from the heat. Season to taste with salt and black pepper.
Remove the roasted veggies from the oven. Squeeze the honey over them and sprinkle on the tarragon. Toss to coat. Spoon the lentils into bowls, top with the roasted veggies and sprinkle on the walnuts. Scatter over the cheesy croutons and enjoy!
