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Anna Jones' Favourite Lentils With Roasted Tomatoes + Horseradish
This vegetarian recipe is genius and can very easily be made vegan.
Prep Time: 00:10
Cook Time: 00:40
1 1/2 cups (300g) puy lentils, washed
4 cloves unpeeled garlic
1 small plum or beefsteak tomato
a few sprigs of fresh thyme
2 bay leaves
1 tbsp of veg stock powder, or 1/2 a stock cube
a generous glug of olive oil
a splash of red wine vinegar
salt & freshly ground pepper
14 oz (400g) cherry or grape tomatoes
1 zest of unwaxed lemon
a couple handfuls of whole-grain breadcrumbs
a small bunch of fresh thyme
1 clove of garlic, roughly chopped
2 tsp jarred (or fresh) grated horseradish
1/2 cup a scant (100ml) cottage cheese
salt & freshly ground black pepper
1Heat oven to 425*. Fill and boil the kettle with water and get all your ingredients together. You'll need a big pot for your lentils.
2Put the lentils into the pot with the unpeeled garlic, whole tomato, a few sprigs of thyme, the bay leaves, and the stock powder or cube. Cover with 1 quart (1 liter) of hot water, place on medium heat and bring to a simmer. Turn the heat down and allow to blip away for 25 - 30 minutes, until the lentils are soft and water has mostly evaporated. If they start to look too dry, top off with a touch more boiling water from the kettle.
3Meanwhile, roast the tomatoes. Cut them in half and put them cut-side-up on a rimmed baking sheet with some salt, pepper, and the zest of the lemon. Drizzle them with a little olive oil and pop them in the oven to roast and set timer for 15 minutes.
4Next, on another baking sheet, mix the breadcrumbs with the thyme and roughly chopped garlic and drizzle with oil. Season with a little salt and pepper then set aside.
5Mix the horseradish and cottage cheese (or vegan substitute) then set aside.
6Once the tomatoes have had 15 minutes, put the pan of breadcrumbs in the oven and cook both for 5 minutes more, until the breadcrumbs are browned and crispy and the tomatoes are softened and sticky. (keep a close eye on the breadcrumbs to make sure they don't burn).
7By now the lentils should be cooked and all the water should have evaporated, so scoop out the tomato and garlic and put them in a bowl. Once cool enough to handle, pop the garlic and tomato out of their skins and use a fork to mash them into a paste. Stir this paste back through the lentils. Taste, season with salt and pepper, then dress with a generous glug of olive oil and a splash of red wine vinegar.
8Serve in deep bowls - a generous ladle of lentils topped with the tomatoes, horseradish sauce and finally a scattering of breadcrumbs.
To make this vegetarian dish vegan, just swap out the cottage cheese for vegan mayo or vegan cream cheese.
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