Lentils with Winter Veg

Lentils with Winter Veg

I make a ‘version’ of this dish year long – using whatever ingredients are in season.  The things to remember are that you want a mix of deep roasted vegetables, mixed with fresh pops of flavour from peas, mint, orange or similar.  The lentils can be spiced up with fresh herbs, harissa paste or even fetta cheese.  For added nutrients, add mushrooms to the onion and garlic before lentils are added and sauté until collapsed.

 

INGREDIENTS

2 cups of Puy Lentils

1 onion

1 clove of garlic

3 cups of vegetable stock

1 can of Chickpeas

½ jap Pumpkin

1 bunch of baby carrots

6 baby Beetroots

4 Jerusalem Artichokes

2 cups of peas

1 bunch of mint (fresh)

A handful of cherry tomatoes

1 Orange

Walnuts

Butter

Olive Oil

 

Spice Mix

3 tsp of Cumin

3 tsp of Coriander

3 tsp of Paprika

1 tsp of Pepper

3 tsp of Pepper

 

METHOD

  • Make spice mix and set aside.  Add cayenne pepper if you like it hot!
  • Prepare vegetables by cutting to roasting size.  Keep the pumpkin in wedges.  Drizzle the pumpkin with olive oil and sprinkle over the spice mix.  Place in oven at 180 degrees for half an hour.
  • At the same time, add the drained chickpeas to the oven, sprinking them with olive oil and spice mix.  Bake chickpeas until they are dried out and crunchy (approximately an hour),
  • Meanwhile, sauté the garlic and onion in a pan with butter. Add 4 spoons of spice mix and cook for 1 minute. Add lentils and stock and simmer until lentils are tender, stirring occasionally.
  • Add remaining vegetables to the oven and bake until they are cooked through and starting to turn quite brown – you want a dark roast.  Add walnuts for the last 10 minutes of baking so they get roasted but no burned.
  • Place peas into a pot of hot water and blanche for 3 minutes.  Place peas and a handful of mint leaves into a blender and pulse until mashed.  Bring this together with olive oil and warm water until the peas are in a paste.  Set aside.

 

To assemble, place lentil mix on the plate and top with roasted vegetables. Sprinkle over the chickpeas and a dash of olive oil mixed with orange juice.  Top with fresh orange wedges and spoon or pipe on the green pea puree.