This French-inspired dish is a delight, bursting with aromatics from tarragon and the earthy tones of lentils and walnuts. Then there's the warmth of wholegrain mustard and everything gets topped off with crunchy croutons. 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.
Red Wine Vinegar(ContainsSulphites)
Vegetable Stock Powder(ContainsCelery)
Ciabatta(ContainsCereals containing Gluten)
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
Preheat your oven to 200°C. Remove the top and bottom from the carrot and baby parsnip (no need to peel!). Chop into batons the size of your little finger. Pop on a lined baking tray and drizzle over a glug of oil. Season with a pinch of salt and pepper. Toss together, then roast on the top shelf of your oven until soft and golden, 25-30 mins. Turn halfway through cooking.
Meanwhile, halve, peel and thinly slice the red onion into half moons. 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 frying pan over medium heat. When the oil is hot, add the onion. Cook until softened, stirring regularly, 6-7 mins. Add the garlic, cook for 1 minute, then add the red wine vinegar. Allow to evaporate completely before stirring in the vegetable stock powder and the water (amount specified in the ingredient list). 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 another baking tray cut side up. Mix the hard Italian cheese with the remaining garlic and olive oil (see ingredients for amount) in a small bowl. Spread the cheesy garlic mixture on top (make sure each piece gets about the same amount!). Bake on the middle shelf of 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: Stir a few times to ensure the spinach wilts. Mix in the lentils, crème fraîche, wholegrain mustard and half the tarragon. 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!