Puy lentils with roasted carrots and beetroot, walnuts and goats cheese

Name: Puy lentils with roasted carrots and beetroot, walnuts and goats cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: British
Ingredients: 1 red onion (finely sliced); 1 fat clove of garlic; 225 g puy lentils (french green) or black lentils; 300 ml water; 1 bay leaf; ½ tbsp thyme; small bunch carrots (chopped into 1 cm cubes); 3 beetroot (chopped into 1 cm cubes); 2 tbsp cooking olive oil; 3 tbsp good quality olive oil; 1 tbsp flavourless oil (nut or vegetable); 2 tbsp balsamic vinegar; 1 tsp salt; ½ tsp black pepper; 2 garlic cloves (crushed); 1 heaped tsp dijon mustard; 30 g rocket; 40 g hard goat's cheese; 50 g walnuts

Instructions

Prep:10minCook:30min

This recipe is Delia Smith inspired! She does a wonderful warm lentil salad with tomatoes. This is my take with a few more veg thrown in to make it more of a main event rather than a side. For a vegan option, leave out the goats cheese and add some more nuts.

Updated at: Thu, 21 Nov 2024 15:07:53 GMT