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Chic as Chips oh la la Lentils

Get ready to put Café Del Mar on repeat and carpe diem. These garlic-y braised lentils are definitely for those in long term relationships or those flying solo, as the flavour tends to linger. Served on a bed of fluffy mash with seasonal root vegetables, these lentils go perfectly with a leafy green sweet salad. Say C'est la vie to the winter blues as you will be B*witched by this meal. – Gian xoxo

Chic as Chips oh la la Lentils

Print Recipe

Serves 4

ingredients

Braised Lentils
1 cup of puy lentils
2 cloves of garlic, crushed
3 tbs of balsamic vinegar
1 tsp of Coconut Oil see product
½ tsp salt
1 handful of Spinach
1 tsp of Coconut Sugar see product
Potato & Parsnip Silk
2 large potatoes (I used Désirée), peeled and chopped
1 parsnip, peeled and chopped
1 tbs of Coconut Oil see product
1 tsp of Light Agave
½ tsp of salt
2 spring onions, diced
1/3 cup of milk (soy, rice, almond)
Kale, Pear & Pecan Salad
2 cups of kale, blanched in boiling water for one minute, pat dry
1 Bosch Pear, finely sliced
½ cup of parsley
Juice of one lemon
2 tsp of Light Agave
pinch of salt and pepper
Handful of pecans

method

Step 1Braised Lentils - Cook the lentils in plenty of boiling water, until soft.
Step 2Drain and add to a fry pan along with the rest of ingredients.
Step 3Stir until warmed through or until the spinach has collapsed.
Step 4Potato & Parsnip Silk - Boil the parsnip and potatoes in plenty of water until very soft.
Step 5Drain most of the water away, keeping about a cup to use later.
Step 6Add salt, milk and agave to the vegetables and combine using a stick blender adding some of the starchy water to create a silky texture.
Step 7Fry the onions in the coconut oil and stir through the purée.
Step 8Kale, Pear & Pecan Salad - Cook the pecans in a frypan with one teaspoon of the agave.
Step 9Toss to combine with all the remaining ingredients.
Step 10Serve with a dollop of the purée and a scoop of the braised lentils… Bon Appétit !