French-Style Lentils
with Roasted Roots and Cheesy Toasts
- Sulphites
- Milk
- Egg
- Barley
- Cereals containing gluten
- Kamut (wheat)
- Khorasan (wheat)
- Oats
- Rye
- Spelt (wheat)
- Wheat
- May contain traces of allergens
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 everything gets topped off with crunchy croutons. It's a winner!
Ingredients
½ bunch(es)
Tarragon
1 sachet(s)
Wholegrain Mustard
1 unit(s)
Ciabatta
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
15 grams
Honey
2 unit(s)
Parsnip
2 unit(s)
Garlic Clove
½ sachet(s)
Vegetable Stock Powder
112.5 grams
Creme Fraiche
(Contains: Milk)
2 unit(s)
Carrot
1 carton(s)
Lentils
(May contain traces of: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Spelt (wheat), Wheat)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
125 grams
Baby Spinach
1 unit(s)
Red Onion
Not included in your delivery
3 tbsp
Olive Oil
100 milliliter(s)
Water for the Stock
Nutritional information
Instructions
Preheat your oven to 200°C. Remove the top and bottom from the carrots and parsnips (no need to peel). Chop into batons the size of your index finger. Pop on a baking tray and drizzle over a glug of olive oil. Season with a pinch of salt and pepper. Toss together, then roast on the top shelf of your oven until soft and golden, 25-30mins. Turn halfway through.
Meanwhile, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Pick the tarragon leaves from their stalks and roughly chop (discard the stalks). Drain and rinse the lentils in a sieve.
Heat a splash of oil in a large saucepan over medium heat. When the oil is hot, add the onion. Cook until softened, stirring regularly, 6-7 mins. Add half the garlic, cook for 1 minute, then add the red wine vinegar. Allow to evaporate completely before stirring in the water (amount specified in the ingredient list) and vegetable stock. Simmer until the stock has reduced by half, about 8-10 mins.
Cut the ciabatta in half as if you were making a sandwich and place on a baking tray cut side up. Mix the hard Italian cheese with the remaining garlic and oil (see ingredients list for amount). Spread the cheesey garlic mixture on top (make sure each piece gets about the same amount!). Bake in your oven until the cheese is bubbling, 6-8 mins, then remove.
Once the stock has reduced, stir in the baby spinach and cover with a lid. Cook until the spinach has wilted, 2-3 mins. Tip: Add the spinach a handful at a time. Stir in the lentils, crème fraîche, wholegrain mustard and half the tarragon leaves. Bring to the boil to make sure the lentils are piping hot. Season to taste with salt and pepper, then remove from the heat.
Remove the roasted roots from the oven, drizzle on the honey. Toss to coat in the honey and sprinkle on the remaining tarragon. Spoon the lentils into bowls, top with the roasted roots and serve with the cheesy garlic bread. Enjoy!
