Serves: 4
Prep & Cooking: 1½ hours
Ingredients:
- 1 white onion
- 3 carrots
- 1 courgette
- 1 small red onion
- 50-100g celeriac or 1 stick celery
- 2 cloves garlic
- parsley
From the cupboard and the fridge:
- 200g green lentils
- 1 teaspoon paprika
- 1 teaspoon cumin
- salt
- cooking oil
- 5 tablespoons olive oil
- 2 tablespoons balsamic vinegar
Method:
- In a pot, fry the grated carrot, celeriac and finely chopped onion. When golden, add the lentils and stir while frying (about 5 mins). Add paprika, cumin and salt to taste. Pour 800g boiling water into the mixture. Leave to boil for about an hour.
- When the lentils are ready add crushed garlic and a handful of parley.
- For the salad: Mix grated courgettes, carrots and finely chopped red onion. Dress with olive oil, salt and balsamic vinegar. Sprinkle with parsley.
Recipe and image by Pavlina.