
Devices & Accessories
Lentils and Roasted Roots with Salsa Verde
Prep. 20 min
Total 1 h 30 min
4 portions
Ingredients
Roasted Roots
-
raw beetroots (approx. 4 medium), peeled, quartered500 g
-
Jerusalem artichokes peeled, halved or quartered if large500 g
-
water40 g
-
red wine vinegar40 g
-
olive oil20 g
-
fine sea salt¼ tsp
-
ground black pepper1 pinch
Salsa Verde
-
pickled capers drained30 g
-
cornichons drained45 g
-
fresh mint leaves5 g
-
fresh parsley leaves15 g
-
fresh basil leaves5 g
-
olive oil65 g
-
lemon juice, freshly squeezed15 g
-
fine sea salt¼ tsp
-
ground black pepper1 pinch
Lentils
-
garlic cloves3
-
dried Puy lentils200 g
-
tinned chopped tomatoes200 g
-
water300 g
-
bay leaf1
-
fresh thyme6 sprigs
-
vegetable stock cube (for 0.5 l) crumbled (see tip)½
-
olive oil5 g
-
red wine vinegar5 g
-
fine sea salt¼ tsp
-
ground black pepper¼ tsp
-
watercress80 g
Nutrition per 1 portion
Calories
611 kcal /
2546 kJ
Protein
19 g
Fat
36 g
Carbohydrates
48 g
Saturated Fat
5 g
Sodium
1136 mg
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Plant-based Kitchen
30 Recipes
UK and Ireland
UK and Ireland
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