Lentils and Roasted Roots with Salsa Verde

Lentils and Roasted Roots with Salsa Verde

4.5

Ingredients

Roasted Roots

  • 500 g raw beetroots (approx. 4 medium), peeled, quartered
  • 500 g Jerusalem artichokes, peeled, halved or quartered if large
  • 40 g water
  • 40 g red wine vinegar
  • 20 g olive oil
  • ¼ tsp fine sea salt
  • 1 pinch ground black pepper

Salsa Verde

  • 30 g pickled capers, drained
  • 45 g cornichons, drained
  • 5 g fresh mint leaves
  • 15 g fresh parsley leaves
  • 5 g fresh basil leaves
  • 65 g olive oil
  • 15 g lemon juice, freshly squeezed
  • ¼ tsp fine sea salt
  • 1 pinch ground black pepper

Lentils

  • 3 garlic cloves
  • 200 g dried Puy lentils
  • 200 g tinned chopped tomatoes
  • 300 g water
  • 1 bay leaf
  • 6 sprigs fresh thyme
  • ½ vegetable stock cube (for 0.5 l), crumbled (see tip) or ½ tsp vegetable stock paste, homemade
  • 5 g olive oil
  • 5 g red wine vinegar
  • ¼ tsp fine sea salt
  • ¼ tsp ground black pepper
  • 80 g watercress

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