Du Puy Lentil Salad With Fennel And Sweet Potato Recipes

DU PUY LENTIL SALAD WITH FENNEL AND SWEET POTATO

Steps:

• Soak the lentils for at least 2 hours prior to cooking them.
• Preheat your oven to 200C (392F).
• Slice your sweet potatoes into about 0,5cm thick slices (just slice them up, don't measure it) and coat them in the 1tsp coconut oil.
• Lay them on a baking sheet lined with baking paper and sprinkle with the onion and garlic powder, thyme, sea salt, and pepper evenly on both sides.
• Roast for 40 minutes or until tender in the middle and crispy on the edges. You can turn on the broiler at the end of roasting to crisp them up even more. Keep an eye on them under the broiler though so they don't burn.
• Drain and rinse the lentils and put them in a medium pot and cover with water (approx. 5cm above the lentils).
• Cook for 15-20 minutes or until tender (depends on soaking time). Turn off the heat, add 1/2 tsp sea salt, stir, and let them rest in the salty water for 10-15 minutes, then drain and rinse.
• Slice thinly the two fennel bulbs. (see notes for how to do it) Set aside.
• Add 1 tsp coconut oil to a big pan and heat over medium-high heat. When hot add the sliced onion and sautee for 5 minutes until fragrant and translucent.
• Add the chopped garlic and sautee for another 1-2 minutes.
• Add the fennel, 1 tsp thyme, and toss to incorporate well. Add a splash of water and cover with a lid. Sautee on medium heat for 15-20 minutes until tender. Season with sea salt and pepper.
• Make the dressing. Combine the olive oil, lime juice, honey in a small bowl, season with salt and pepper to taste and set aside.
• Wash and chop your lettuce of choice and the tomatoes.
• Serve either in a big bowl, a big serving plate or separate plates.
• First, add the lettuce, then the lentils, followed by the tomatoes, fennel, and top with the sweet potatoes. Drizzle with the dressing and enjoy!

DU PUY LENTILS WITH CARROTS

Steps:

• In a medium saucepan over medium heat, saute the leek in the olive oil until translucent. Add the carrots and saute 1 minute further then add the lentils, chicken broth, parsley stems and bay leaf and bring to a boil. Reduce heat to low and simmer, covered, until the lentils are soft but not mushy, about 40 minutes. Remove the cover, turn the heat up to medium and cook strongly 5 to 8 additional minutes, until most of the liquid has been absorbed. Fish out the bay leaf, the dark green leaf part of the leek and parsley stems, stir in the balsamic vinegar and parsley, and season with salt and pepper. Serve hot or at room temperature.
• Cook's Note: Du Puy lentils are the small, blue-green marbled lentils grown in the volcanic soil of the southwest of France. If you can't find du Puy lentils, an equal quantity of another small lentil may be substituted. You may need to add 10 or so minutes of cooking time.
• This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star. Food Network has not tested this recipe and therefore, we cannot make representation as to the results.

LENTIL SALAD WITH TAHINI DRESSING

Steps:

• Heat the oil in a large non-stick wok. Add the sweet potato and fry for 5 mins, stirring frequently until it starts to soften. If it starts to brown too quickly, put a lid on the pan. Add the carrot, courgette, onion, cumin and ginger, then cook over a high heat, stirring frequently, until the veg is tender and a little charred. Stir in the seeds towards the end so they cook for a couple of mins. Remove from the heat and add the lentils, bouillon powder, lemon zest, mint and parsley.
• Meanwhile, stir the tahini with the garlic, yogurt and 1 tbsp water to make a dressing. Spoon the lentil salad into bowls and top with the dressing and paprika, if using. If you're following our Healthy Diet Plan, save two portions stored in containers and chill until ready to eat.