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Carrot polenta and simmered lentils with root vegetables
Preparation
15 min
Cooking time
40 min
Servings
6 to 8 servings
Ingredients
Simmered lentils and root vegetables:
- 30 ml (2 tbsp.) olive oil
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 red beet, peeled and finely diced
- 1 small turnip, peeled and finely diced
- 1 sweet potato, peeled and finely diced
- 190 ml (3/4 cup) dry brown lentils, rinsed
- 30 ml (2 tbsp.) nutritional yeast
- 15 ml (1 tbsp.) miso paste
- 5 ml (1 tsp.) dried thyme
- 5 ml (1 tsp.) hot pepper flakes
- 2.5 ml (1/2 tsp.) salt
- 1.25 l (5 cups) water
Carott polenta:
- 500 ml (2 cups) carrot juice
- 500 ml (2 cups) water
- 2.5 ml (1/2 tsp.) salt
- 2.5 ml (1/2 tsp.) turmeric
- 160 g (1 cup) fine cornmeal (for polenta)
- 30 ml (2 tbsp.) olive oil
Assembly:
- Pumpkin seeds
- Blood orange
Preparation
Simmered lentils and root vegetables:
- In a pot, heat oil on medium-high heat.
- Add the onion.
- Cook for 3 minutes.
- Add the garlic, beet, turnip and sweet potato.
- Sauté for about 3 minutes.
- Add the lentils, nutritional yeast, miso paste, thyme, red pepper flakes, salt and water.
- Stir well.
- Bring to a boil.
- Lower the heat.
- Let simmer on medium-low for 35 to 40 minutes or until the lentils and root vegetables are tender.
Carrot polenta:
- Add the carrot juice, water, salt and turmeric to a pot.
- Stir well.
- Bring to a boil.
- Add the polenta.
- Whip for about 2 minutes.
- Reduce heat to low.
- Cover.
- Cook 10 to 15 minutes, whipping every 5 minutes until the polenta has softened.
- Add olive oil.
- Stir well.
- Adjust seasonings.
Assembly:
- Spread the polenta on the plates.
- Add the lentils.
- Top with pumpkin seeds and a slice of blood orange.
