Warm Lentils with Boiled Baby New Potatoes, Roasted Leeks & Mushrooms
Ingredients
- 4/5 baby new potatoes
- 1 large leek
- 6/7 chestnut mushrooms
- 100g puy lentils
- 100g mixed dark peppery greens (rocket, watercress, spinach)
- 3 tbsp sprouted lentils (can be omitted if you don’t have)
- 1/2 a white onion
- 4 cloves of garlic
- 1 tbsp fresh chopped parsley
- olive oil
Preparation
Pre-heat the oven to 190c
Cut the potatoes into equal halves and place in a saucepan with lots of water and salt, bring to a boil and cook until just tender, about 15 minutes
Rinse the lentils in cold water and then place in a saucepan with 3x volume of water
Bring to a boil and then reduce to simmer for 20 mins until just cooked
Meanwhile, cut the leeks and mushrooms into equal sized chunks, drizzle with olive oil, salt and pepper and pop on a roasting tray
Roast in the oven for 20 minutes, turning occasionally
Dice the onion finely and do the same with the garlic
In a deep frying pan (large enough to hold all the ingredients together), sauté the onion until beginning to brown and then add the garlic
Cook for another minute and then remove from the heat until all other elements are ready
For the dressing: 3 tsps craime fraiche, 2 tsp wholegrain mustard, 1 tsp apple cider vinegar, squeeze of lemon, 1 tbsp olive oil, 1 tsp agave or maple syrup, 1-2 tbsp water to loosen, salt and pepper to taste.
Mix together all the dressing ingredients
When lentils are cooked, drain them and then toss them through the onion and garlic mixture. Drain the potatoes and do the same. When leeks and mushrooms are cooked add those too. Finish by drizzling with the dressing and mixing it through. Add the dark leafy greens at the very last moment so they don’t wilt too much, check for seasoning and then serve with a sprinkle of the sprouted lentils and parsley