Subj : Lentil-Hazelnut Roast
To   : All
From : Ben Collver
Date : Sun Aug 18 2024 08:44 am

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Lentil Hazelnut Roast
Categories: Beans, Legumes, Vegetarian
     Yield: 8 Servings

   350 g  Red lentils
   300 g  Hazelnuts
     1    Onion
     2    Carrots
     2    Celery ribs
     2 cl Garlic
     2    Fresh thyme sprigs; up to 3
     2    Fresh basil sprigs; up to 3
     6    Bay leaves
     6    Leeks
   400 g  Spinach
          Olive oil
          Salt and pepper

 This recipe is a bit of a faff but worth it. Each component is easy to
 prepare but the amount of cooking can cause a backlog while you wait
 for hob space. Allow plenty of time.

 Preheat oven to 180°C.

 Bring a large pot of salted water to the boil. Add 2 bay leaves and
 the lentils and simmer covered for 8 to 10 minutes until the lentils
 are yellow and a bit mushy. Discard the bay leaves and leave the
 lentils in a sieve to drain.

 Spread the hazelnuts on a baking tray and toast in the preheated oven
 for 8 minutes. Give them a shake around once or twice for even
 toasting.

 Once the nuts are cool, rub them to remove their skins and chop
 roughly. Set aside around 50 g for garnish and add the rest to a
 large mixing bowl.

 Finely dice the onion, carrot, celery, and garlic.

 Place a large pot on medium heat and coat the bottom with plenty of
 olive oil. Add the diced vegetables with the sprigs of thyme and 2
 bay leaves. Cover the pot and sweat for 20 minutes on low heat.
 Transfer the veg to the mixing bowl, discarding the thyme and bay
 leaves.

 Set aside half a leek for garnish later. Slice the rest of the leeks
 lengthwise and cut into pieces. Wash by submerging in water then set
 aside to drain.

 Cook the spinach in two batches using a frying pan with a scant
 coating of oil. Season with salt, pepper, and nutmeg and cook on high
 heat until most of the moisture has evaporated. Add the cooked
 spinach to the mixing bowl.

 Fry the sliced leeks in two batches using medium heat and more oil.
 Add salt, pepper, and a bay leaf to each batch. Once they're nice and
 soft add them to the mixing bowl too, discarding the bay leaf.

 Add the drained lentils to the mixing bowl. Finely chop the fresh
 basil and add that too then gently fold the ingredients together.
 Transfer to a baking dish and smooth down.

 Slice the remaining half leek at an angle and place in rows on top as
 a garnish. Drizzle with olive oil then scatter the remaining chopped
 nuts between the rows.

 Bake at 180°C for 30 minutes.

 Recipe by Caolan McMahon

 Recipe FROM: <https://caolan.uk/kitchen/recipes/
 lentil_and_hazelnut_roast.cm>

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