I know a lot of people who find lentils boring and bland in flavour, and most of the time is because they’ve eaten them overcooked and without exciting accompaniments. I can eat a lot of lentils – typically 2 or 3 times a week – and the reason I’m a huge fan of them (both flavour and nutrition-wise) is because there are so many possibilities when it comes to incorporate them in a dish.
The other day I made a big batch of carrot purée because I needed some to bake a cake. I ended up eating the leftovers – properly seasoned with garlic and olive oil – for dinner along with (also leftovers) lentils and some quickly sautéed onions. I thought the three components got along pretty well, and decided to further explore the idea in order to come up with a recipe worth sharing here on the blog.
This dish might seem like it has a lot of elements but they actually come together pretty quickly and require ingredients you most likely already have in your pantry. What I like about it is that not only it tastes really good but also makes a nutritionally balance main course, which sometimes, for people new to vegan or vegetarian ventures, is hard to achieve with plant-based ingredients.
Hope you like the lentils, enjoy the last days of summer and warmth and fully embrace the next season. Fall is my favourite of all four seasons, and I love the flavours and produce that comes with it. No wonder it’s the time I’m the most inspired to cook and bake, and hopefully I’ll come up with some new creations that will delight your eyes and palate. See you all soon! (: J
Lentils with Carrot Purée, Caramelized Onions and Hazelnut Mustard Dressing
Ingredients
- 1 ½ cupsfrench lentils, such as Puy
- ½teaspoon salt
- 1 bighandful parsley (22 g), finely chopped
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For the carrot purée:
- 510 g (8to 10) medium sized carrots, cubed
- ¼teaspoon salt
- 1/8teaspoon ground cinnamon
- ½teaspoon freshly ground black pepper
- squeeze of lemon juice
For the caramelized onions:
- 600 g (4large) onions, finely sliced into rings
- ½teaspoon salt
- 2tablespoons olive oil
For the hazelnut-dijon dressing:
- 47 g /1/3 cup hazelnuts
- 1 tablespoon Dijon mustard
- 2 teaspoons brown rice syrup
- ¼ teaspoon salt
- 4 tablespoons olive oil
- 4 tablespoons red wine vinegar
- 2 tablespoons water
- arugula leaves, micro herbs etc., to serve
Instructions
Carrot purée:
- Using a steamer, steam the carrots for 8-10minutes or until they’re cooked through. When they’re cool enough to handle, add them to a food processor with the remaining ingredients for the purée and blend until it reaches a smooth consistency. Adjust the seasoning, adding more salt if necessary. If the mixture seems too thick and you’re having trouble mixing it all together, add up to 6 table spoons of the water you used for steaming the carrots.
- In the mean time, bring a medium sized pan filled with 4 cups of water to a boil. Add the lentils, reduce the heat to medium and cook for approximately 12-14minutes, or until they’re cooked through but still have some bite. Add the salt, drain the lentils and rinse under cold water. Transfer the lentils to a bowl and mix in the chopped parsley.
- Caramelized onions: Heat a large non stick skillet over medium heat and add the olive oil, onions and salt. Cook, stirring often, for about 15 to 20 minutes, or until the onions are really soft. In the last minutes of cooking, turn the heat up to high and cook for additional 3 to 4 minutes, or until they crisp up a little.
- Hazelnut mustard dressing: In a skillet over medium-high heat, toast the hazelnuts until they’re golden brown (4 to 5 minutes). When they’re still hot, transfer to a clean kitchen towel and rub them against it to remove as much of its skin as possible. Transfer the hazelnuts to a food processor and process until smooth with the remaining dressing ingredients.
- To serve, put a few tablespoons of carrot purée on 4 different plates, topping with the lentils, followed by the caramelized onions and a gentle drizzle of the hazelnut dressing. Add a few arugula leaves, if desired, and serve.
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