French-Style Lentils
with Roasted Roots and Cheesy Garlic Bread
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!
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
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 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
Utensils
Instructions
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.
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.
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.
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.
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.
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!
