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.


melinda said...

Merry Christmas!

Susan said...

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

Katie Zeller said...

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

Ryoma Sakamoto.Japan said...

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

Susan said...

Great! I hope you and votre mari enjoy it.

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