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.

Ingredients:
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

Method:

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.

Yum