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: 40 g red wine vinegar; 500 g Jerusalem artichokes; 500 g raw beetroots; 20 g olive oil; 40 g water; 1 pinch ground black pepper; ¼ tsp fine sea salt; 45 g cornichons; 5 g fresh mint leaves; 30 g pickled capers; 15 g fresh parsley leaves; 5 g fresh basil leaves; 65 g olive oil; 15 g freshly squeezed lemon juice; ¼ tsp fine sea salt; 1 pinch ground black pepper; 3 garlic cloves; 1 bay leaf; 6 sprigs fresh thyme; 300 g water; 200 g tinned chopped tomatoes; ½ vegetable stock cube (for 0.5 l); 200 g dried Puy lentils; ¼ tsp ground black pepper; 5 g olive oil; 5 g red wine vinegar; ¼ tsp fine sea salt; 80 g watercress

4.4 81 évaluations

Préparation 20min

Total 1h 30min

4 portions

Ingrédients

Roasted Roots

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

Salsa Verde

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

Lentils

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