Jerusalem Lentils

03 Feb 2017
Recipe

190C / Gas Mark 4

Ingredients

1 large celeriac
200g puy lentils
2 banana shallots or 1 medium sized onion, thinly sliced
2 cloves garlic crushed
4 tbsp olive oil
salt and pepper

Optional add ins (these add more flavour to your pulse while it cooks but don’t worry if you haven’t got them)
1 thumb sized piece ginger (optional) chopped
1 chilli chopped (optional)
1 bay leaf
handful of rosemary and thyme
2 tbsp tomato puree

5 Jerusalem artichokes
4 parsnips
4 carrots
2 beetroots

50g butter
salt
pepper
olive oil
herbs: rosemary or thyme and some bay leaves
Vinegar 70ml (Cider or rice or white wine vinegar…anything except balsamic or malt)
70ml vegetable stock

Get the oven on to 190c, prepare the veg while it heats up:
Clean the veg, cut the tops off the carrots, beets and parsnips, slice everything in half lengthways. in 2 deep large baking tray, add a protective layer of baking paper at the bottom then in one, add the beets, cut side down, a spoonful of olive oil and a lot of salt, cover with tinfoil, very tightly, so the tray is sealed, if you haven’t got tinfoil, find a metal pot with a tight fitting lid and bake in that.

Bake for 1 hour.

In the other tray, add the artichokes, carrots and parsnips, add 1/2 the butter, the vinegar, stock salt, pepper, olive oil, herbs, again cover with foil very very tightly and bake for 45 mins.

Peel off the foil from the trays, shake the pans, to coat in oil, return to the oven for 10 mins to crisp up all the veg.

In the hour while the veg is cooking, make the lentils, sweat the onions for 5 minutes in the olive oil in a pan, add the lentils and fry for 10 minutes on a medium heat, add the garlic, and any of the ‘optional’ add ins, fry for 10 minutes. Cover completely with water, cook for 35 mins, or until the lentils are just soft. Drain the water keep it (this is the vegetable stock you can braise your veg in in future).

Serve with cooked greens, harissa and aioli.

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