I love this time of year, I love the food of the season, and the switch from salad days, to more substantial, comforting fayre.

A trip to my favourite Farmers Market yielded purple carrots, and a friend presented me with some golden beetroot, so this juxtaposition just had to be utilised together, with their earthy flavours and autumnal hues.
Braised Lentils Du Puy with Root Vegetables

This dish is infinitely adaptable, you could use any vegetables you have, or switch in any flavours you want to compliment whatever you serve it with. Butternut squash, fennel, celery or mushrooms would all work wonderfully here.

Equally, quantities should be to suit your needs; more vegetables can be added, and rest assured leftovers will be devoured.

I've outlined quantities to serve 4 people as a side dish

1 Cup lentils du Puy
Bay leaf
2 Medium Purple Carrots, peeled and diced
3 Medium Golden Beetroots, peeled and quartered
1 large shallot, finely sliced
2 Cloves Garlic, finely sliced
Olive Oil
1 Cup Vegetable stock
Salt, pepper, extra virgin olive oil and balsamic vinegar, to serve

Pre-heat Oven to 140 Degrees Celsius

In a saucepan cover lentils and bay leaf in cold water and bring to the boil. Turn the heat down and simmer until just tender, about 30 minutes. Drain and remove the bay, then place in an oven proof dish.

Meanwhile, in a large pan, heat 1 tablespoon olive oil on low and add the onion, soften without colouring for 5 minutes, then add the garlic, cook for a further minute before turning the heat up to medium and adding the carrot and beetroot, 'stir-fry' for about 15 minutes. Add this to the ovenproof dish with the lentils, and stir to mix, add the stock and cover the dish tightly with baking parchment and foil. Bake for 30 Minutes.

To serve, for best results allow to cool to room temperature, then stir through seasoning and Oil/Vinegar, or some vinaigrette.

This particular combination goes exceptionally well with rich meats (confit duck, braised lamb) or oily fish.


09/01/2014 1:26pm

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10/04/2014 5:58pm

Those lentils and root vegetables are perfect for a warm summer-like day that we are already having now! Have a great weekend! J+C


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