Braised French Style Lentils with Roasted Root Veg and Blue Cheese Sauce
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
1 carton(s)
Brown Lentils
10 grams
Vegetable Stock Paste
30 grams
Crumbled Blue Cheese
(Contains Milk)
75 grams
Creme Fraiche
(Contains Milk)
2 unit(s)
Carrot
2 unit(s)
Parsnip
1 unit(s)
Garlic Clove
20 grams
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
1 bunch(es)
Rosemary
15 grams
Honey
1 unit(s)
Red Onion
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pick the rosemary leaves from their stalks and roughly chop (discard the stalks).
Peel and grate the garlic (or use a garlic press)
Trim the carrot and parsnips then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the carrots and parsnips onto a large baking tray. Drizzle with oil, season with salt and pepper, and sprinkle over half of the rosemary, then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until tender, 20-25 mins.
Turn halfway through.
Meanwhile, Halve, peel and chop the onion into small pieces.
Heat a drizzle of oil in a large frying pan on medium-high heat. Add the onion and remaining rosemary to the pan and stir-fry until softened, 4-5 mins.
In the meantime, drain and rinse the lentils in a sieve.
Stir the lentils, creme fraiche, and vegetable stock paste in with the onion.
Bring up to a boil then lower to a simmer. Cook for 3-4 mins.
When there are 5 mins of cooking time left, toss with the honey and walnuts and return to the oven for the remaining time.
Share your lentils between your bowls.
Top with your honey roasted veg.
Crumble over the blue cheese.
Enjoy!
