This French-inspired dish is a delight, bursting with aromatics from tarragon and garlic and the earth tones of lentils and walnuts. Then there's the warmth of wholegrain mustard, the sweetness of honey and everything gets topped off with crunchy crutons. It's a winner!
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 conflict 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.
Flat Leaf Parsley
Red Wine Vinegar(ContainsSulphites)
Vegetable Stock Pot(ContainsSulphites, Celery)
Ciabatta(ContainsCereals containing Gluten)
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
Preheat the oven to 220 degrees. 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 baking tray, season with a pinch of salt and a good grinding of black pepper and toss in a glug of oil. 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 vert lentils in a sieve.
Heat a splash of oil in a saucepan over a medium heat. When the oil is hot add the onion. Cook until softened, 5 mins. Add the garlic. 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 liquid has reduced by half, about 10 mins.
Meanwhile, cut the ciabatta into 2cm chunks. Put them in a bowl and drizzle over a glug of olive oil. Then add the hard Italian cheese and a good grinding of black pepper. Toss together then transfer to a baking tray. Bake until golden, 7-8 mins.
Once the stock has reduced, stir in the baby spinach, lentils and crème fraîche. Bring to the boil. 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 your 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!