Monday, 24 December 2018

Roots and Pulses in the Winter Pot

To the east of us, on the flat plains of Berry, they grow a lot of lentils. We like lentils a lot, so it's a perfect arrangement. One of my local market stallholders sells Berry lentils and another sells organic vegetables. The smoked salt which gives the recipe its distinctive seasoning I picked up at Noz.

2 tbsp olive oil
An onion, peeled and diced
A carrot, scrubbed and diced
A swede (rutabaga), peeled and diced
Half a celeriac, peeled and diced
A pinch of salt
2 cloves of garlic, crushed
A potato, scrubbed and diced
2 cups of lentils (I used locally grown Berry lentils)
1 tbsp smoked paprika
1/2 tsp smoked salt
1 tsp herbes de provence
A bay leaf
6 cups of vegetable stock
3 tbsp tomato paste
1 tbsp lemon juice

  1. Heat the oil in a stock pot, add the pinch of salt and sweat the onion, carrot, swede and celeriac for 10 minutes.
  2. Add the potato and garlic and sweat a couple of more minutes.
  3. Add the lentils, paprika, smoked salt, herbs and stock.
  4. Simmer for 20 minutes.
  5. Add the tomato paste and lemon juice and cook for 5 more minutes.
  6. Serve in bowls with a green side salad and buttered baguette.
Serves 7 (407 calories per serve).

Smoked salt and sweet paprika.


  1. Replies
    1. Merry Christmas to you too, full of chickens, cats and grandchildren I hope.

  2. This will be perfect for my New Year's Day traditional stew!

    1. Great! I hope you and votre mari enjoy it.

  3. May the magic of Christmas fill your heart with warmth and love.