Lentils and Roasted Roots with Salsa Verde

Name: Lentils and Roasted Roots with Salsa Verde
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 portions
Ingredients: 500 g raw beetroots; 500 g Jerusalem artichokes; 40 g water; 40 g red wine vinegar; 20 g olive oil; ¼ tsp fine sea salt; 1 pinch ground black pepper; 30 g pickled capers; 45 g cornichons; 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; 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); 5 g olive oil; 5 g red wine vinegar; ¼ tsp fine sea salt; ¼ tsp ground black pepper; 80 g watercress

4.4 69 ratings

Prep. 20 min

Total 1 h 30 min

4 portions

Ingredients

Roasted Roots

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

Salsa Verde

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

Lentils

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