Celeriac and spicy lentils
Great Vegetarian roasted vegetables with lentils
Ingredients:
A Celariac,
2 onions,
A head of garic,
4 tablespoons of Rapeseed oil or sunflower oil.
A cup of lentils (green puy/split peas/yellow lentils) one or the other or a mixture of the two, what you have.
A stock cube (vegetable or chicken)
Spices to suit your cupboard or your taste. (a quarter of a teaspoon of each ….ground turmeric, cayenne, cumin, corriander) or a couple of teaspoons of a mixed curry powder (mild medium or hot) again to your taste or what you have in the cupboard
A handful of fresh coriander or basil or chives as you like and if nothing in the fridge ... no worries
How to:
Heat up your oven to to 200 degrees, find a roasting tin and put your oil into the dish
Peel and chop up the celeriac head to bite size cubes and cover the celeriac in the oil and place evenly into the baking dish/tray along with the two onions which are cut in half but not peeled and the whole garlic cloves, having separated the cloves but not peeled them.
Season with some salt and pepper and bake until the onions and celeriac are soft and roasted.
Whilst the vegetables are roasting, Put the spices into a saucepan and gently heat up spices to get the smell of the spices going (2 mins). Then add the lentils and add water enough to cover the lentils by approx.. 1 cm and at the same time, add the stock cube. Put the lid on the pan and bring the lentils to a simmer. Don’t let it boil over. Keep an eye on the water levels so that the lentils do not stick to the pan or burn. They should take approx. 20 mins. You will know when they cooked because they will be the consistency of mushy peas and not crunchy. Add salt and pepper to taste or add more spice in the form of freshly chopped chillis or Tabasco to each serving if you need more heat.