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French-Style Lentils

French-Style Lentils

with Roasted Roots and Cheesy Garlic Bread

Recipe Development Team
Recipe Development TeamPublished on October 19, 2021

This French-inspired dish is a delight, bursting with aromatics from tarragon and the earthy tones of lentils. Then there's the warmth of wholegrain mustard and cheesy toasts on the side. It's a winner!

Tags:
Veggie
Allergens:
Sulphites
Celery
Cereals containing gluten
Milk
Egg
Mustard

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.

Total35 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

2

Carrot

2

Parsnip

1

Red Onion

2

Garlic Clove**

1

Flat Leaf Parsley

1

Lentils

12

Red Wine Vinegar

(Contains: Sulphites)

10

Vegetable Stock Paste

(Contains: Celery)

1

Ciabatta

(Contains: Cereals containing gluten May contain traces of: Cereals containing gluten)

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

100

Baby Spinach

75

Creme Fraiche

(Contains: Milk)

17

Wholegrain Mustard

(Contains: Mustard)

15

Honey

Not included in your delivery

2

Olive Oil

100

Water for the Stock

Nutritional information

Energy (kcal)624 kcal
Energy (kJ)2611 kJ
Fat30 g
of which saturates13 g
Carbohydrate63 g
of which sugars21 g
Protein24 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Sieve
Garlic Press
Medium Saucepan
Small Bowl

Cooking Instructions and Tips

Roast the Roots
1

Preheat your oven to 200°C. Trim the carrots and parsnips (no need to peel). Halve lengthways, then chop into roughly 1cm wide, 5cm long batons. Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. Once hot, roast on the top shelf of your oven until soft and golden, 25-30 mins. Turn halfway through.

Prep the Veggies
2

Meanwhile, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Drain and rinse the lentils in a sieve.

Cook the Onion
3

Heat a drizzle of oil in a large saucepan over medium heat. When hot, add the onion and cook until softened, 6-7 mins, stirring regularly. Add half the garlic, cook for 1 min, then add the red wine vinegar. Allow to evaporate completely before stirring in the water (see ingredients for amount) and the vegetable stock paste. Bring to the boil, then simmer until reduced by half, 3-4 mins.

Garlic Bread Time
4

Meanwhile, cut the ciabatta in half. In a small bowl, mix the hard Italian style cheese with the remaining garlic and the olive oil (see ingredients list for amount). Lay the ciabatta onto a baking tray, cut-side up, and spread the cheesy mixture on top. Bake on the middle shelf in your oven until the cheese is bubbling, 6-8 mins, then remove.

Add the Lentils
5

Once the stock has reduced, add the spinach a handful at a time and cook until wilted, 2-3 mins. Stir in the lentils, creme fraiche, wholegrain mustard and half the parsley. Bring to the boil to make sure the lentils and spinach are piping hot. Season to taste with salt and pepper, then remove from the heat.

Finish and Serve
6

Remove the roasted roots from the oven and drizzle with honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Toss to coat, then sprinkle over the remaining parsley. Spoon the lentils into bowls, top with the roasted roots and serve with the cheesy garlic bread. Enjoy!

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