Braised Puy Lentils with Crispy Parsnips & Salsa Verde

Creamy braised Puy Lentils are topped with golden roasted parsnips and a punchy herb-packed salsa verde. Simple to prepare yet packed with flavour and texture, this is a satisfying plant-based dinner that's perfect for weeknights.

 

Written by Rosie Mackean
40 minutes Serves 2 Beginner
Braised Puy Lentils with Crispy Parsnips & Salsa Verde
Ingredients
  • Braised Lentils & Parsnips
  • 1 pouch Merchant Gourmet Puy Lentils
  • 2 large parsnips, cut into quarters
  • 4 tbsp olive oil
  • 1 shallot, sliced
  • 1 celery stick, sliced
  • 1 garlic clove, sliced
  • 300ml vegetable stock
  • 2 bay leaves
  • Salt
  • Salsa Verde
  • Large handful fresh herbs (parsley, tarragon and dill work well)
  • 1 garlic clove
  • 1 tbsp capers
  • ½ lemon, juiced
  • 70ml olive oil
  • Salt

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Puy Lentils
Puy Lentils
250G
  1. Preheat the oven to 180°C.
  2. Toss the parsnips with 2 tablespoons of the olive oil and a generous pinch of salt. Arrange on a baking tray and roast for around 30 minutes, turning occasionally, until golden and crisp.
  3. Meanwhile, heat the remaining olive oil in a saucepan over a medium-low heat. Add the shallot and celery and cook until softened.
  4. Add the garlic and cook for 1 minute until fragrant.
  5. Stir in the Merchant Gourmet Puy Lentils, vegetable stock and bay leaves. Simmer gently for 8–10 minutes until the stock has reduced and the lentils are rich and silky.
  6. For the salsa verde, place the herbs, garlic, capers, lemon juice, olive oil and a pinch of salt into a blender. Blend until smooth.
  7. Divide the braised lentils between bowls and top with the crispy roasted parsnips.
  8. Spoon over the salsa verde and serve.

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