Seasonal Recipes

Spiced Lentils with Beetroot & Toasted Walnuts

1 cup ‘de puy’ lentils (the small, black lentil)
1 carrot
1 stick of celery
1 fresh bayleaf
3 cups chicken or veg stock (if you haven't made it yourself use salted water)
6 – 8 mixed baby beets (we have used a mix of purple, white and yellow baby beets)
Two handfuls flatleaf parsley
100g soft goats cheese (we like Meredith dairy goats cheese in olive oil)
1 handful toasted walnuts
1 red onion
FOR THE DRESSING
4 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon ground cumin
1/2 teaspoon sumac
1 teaspoon maple syrup
Salt and pepper to taste
Firstly, cook your lentils. Put lentils in a saucepan, and cover with cold stock (about 3 cups) or water. Add 1 peeled carrot, 1 slice of celery, 1 fresh bayleaf and half your red onion. Bring to the boil, then turn down to a simmer, and cook for around 25 mins or until ‘al dente’. Taste test at about the 20 minute mark, and keep your eye on them! The lentils should still be quite nutty when done. Drain any excess stock, discard the veggies and bayleaf, and transfer the cooked lentils to a large mixing bowl to cool.

Slice your raw baby beets as finely as you can – if you have a mandolin, use this to slice wafer thin rounds of beetroot. Sometimes a potato peeler can work quite well too, if it’s sharp! Slice the remaining half of your red onion finely too.

Wash and roughly chop your parsley, then pop all your sliced veg and walnuts into the mixing bowl with the lentils (if the lentils are still warm, that’s ok – this dish is delicious served either cold or slightly warm). Save the goats cheese until the very end.

For the dressing, generously slosh all dressing ingredients into the mixing bowl together, tasting as you go. Crumble your goats cheese over the salad at the very end, and sprinkle a little more sumac before serving, because it looks pretty!

Source : The Design Files