Lentil And Roasted Root Vegetable Strudel Recipes

LENTIL & ROASTED VEGETABLE SALAD RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Add butternut squash, Brussels sprouts, and red onion to to a parchment paper-lined baking sheet. Season with olive oil, salt, and pepper, and use hands to mix until seasoning is fully distributed.
• Bake for 20 minutes, flipping halfway through.
• In a medium saucepan, add lentils and water, and bring to a boil.
• Reduce heat to a simmer and cover for 20-25 minutes or until lentils are tender. Drain excess water if necessary.
• When vegetables are finished roasting, transfer to a mixing bowl and add lentils.
• For the dressing, combine balsamic vinegar, maple syrup, salt, and pepper in liquid measuring cup and whisk until combined.
• Pour dressing over lentils and vegetables and toss until fully coated.
• Transfer lentil salad to two containers and refrigerate for up to 5 days.
• Enjoy!

ROASTED VEGETABLE STRUDEL: 2 WAYS

Steps:

• Preheat the oven to 450 °F, 230 °C.
• Place all of the filling ingredients in a baking tray and toss together. Roast until tender. About 35-40 minutes. Set aside to cool.
• To prepare the red sauce:In a small saucepan over medium heat, cook the onions and olive oil for 8-10 minutes or until they are soft and translucent. Add the pureed tomatoes, salt, pepper, and crushed red pepper flakes. Cook for 10 minutes or until sauce thickens. Remove from heat and garnish with chopped parsley and sliced olives. Mix to combine.
• To prepare the white sauce:In a small saucepan, combine the flour and oil/butter and cook over medium heat until toasted. About 2 minutes. Add milk and whisk together until smooth. Season with salt, pepper, and nutmeg. Cook over medium heat (stirring constantly) until thickened. The mixture should coat the back of a spoon.
• In a small bowl, whisk the egg and temper with some of the hot cream mixture. Return the egg mixture to the saucepan and add the cheese. Whisk together and set aside (off the heat).
• To form the strudel:
• Pour either the white sauce or the red sauce over the roasted vegetables. Crumble the feta cheese on top and mix well to combine.
• Place one sheet of phyllo on a baking tray lined with parchment paper. Drizzle some butter on top, concentrating on the edges. Layer the remaining sheets of phyllo over top and drizzle with butter in between each layer.
• Place all of the roasted vegetable filling on the bottom third (the longer side) of the phyllo. Roll it up (use the parchment paper under the phyllo to help roll). Tuck the edges (brushed with lots of butter to help seal them) of the phyllo under the roll.
• Cut 6-7 diagonal slits on the top and brush the strudel all around with the remaining butter.
• Reduce the oven's temperature to 350°F, 180 °C.
• Bake until golden all around. About 30-35 minutes.
• Allow to cool about 15 minutes and serve.

LENTIL AND ROASTED ROOT VEGETABLE STRUDEL

Steps:

• Preheat oven to 400°F.
• In a large bowl, toss together the butternut squash, carrots, parsnips, turnips, olive oil, smoked paprika and salt. Spread out in a single layer on a parchment-lined baking sheet. Roast, turning once or twice while cooking, until tender, 30-40 minutes.
• In a large pot, combine the lentils, water, and a pinch of salt. Set over high heat and bring to a boil. Lower heat to medium low and simmer, covered, until lentils are tender, 30-40 minutes. Drain and set aside.
• Add the pecans, Parmesan cheese and olive oil to the bowl of a food processor. Pulse until crumbly. Season to taste with salt and black pepper. Set aside.
• Preheat oven to 400°F.
• Once all of the filling components are ready, remove the phyllo dough from its packaging and cover it with a damp cloth or paper towel. The phyllo dough dries out quickly, so it is important to keep it damp and work quickly. Place one sheet of phyllo on a parchment-lined baking sheet. Brush with the olive oil. Put another sheet of phyllo on top of it and brush with more oil. Repeat with remaining sheets.
• Spread the roasted vegetables over the phyllo, leaving a 1-inch border around the edges. Sprinkle the lentils, pesto and crumbled goat cheese over the top. Fold the short sides of the dough in towards the center until they meet the filling. Repeat with the long sides and then roll the entire strudel lengthwise into a long log shape. Bake until golden brown, about 20 minutes. Let cool for 5 minutes before cutting into slices and serving.

ROOT VEG LENTIL BOWL WITH HERB PISTOU

Steps:

• Heat the oven to 200C/180C fan/gas 6. Slice the carrots into chunks, or halve lengthways if they are small, and quarter the parsnips lengthways. Toss with the harissa and ½ tbsp oil and season. Tip onto a baking tray and roast for 40-45 mins or until tender. Toss the spinach and 1 tbsp of water through for the last 5 mins to wilt.
• Blitz the remaining oil, the coriander, mint, garlic and nuts in a food processor until smooth - add 1 tbsp water if needed. Season and stir in the lemon zest and juice.
• Warm the lentils through in the microwave or in a pan with a few tablespoons of water, then toss with the roots and spinach. Spoon into bowls and top with the herb pistou.

ROASTED VEGGIE STRUDEL

Steps:

• Preheat oven to 425°. Toss first five ingredients; spread in a greased 15x10x1-in. pan. Roast until tender, about 15 minutes, stirring once., Drain tomatoes, reserving 1 tablespoon oil for egg wash. Add tomatoes and green onions to roasted vegetables; cool. Reduce oven setting to 350°., On a lightly floured surface, unroll crescent dough into one long rectangle; pinch to seal perforations. Roll dough into a 14x9-in. rectangle; transfer to a large baking sheet. Stir cheese and bacon into vegetables; spoon lengthwise down center third of rectangle. On each long side, cut 1-in. strips at an angle to within 1/2 inch of filling. Fold one strip from each side over filling, pinching ends to join; repeat. Seal ends of braid., Whisk together egg and reserved oil; brush over strudel. Sprinkle with pine nuts. Bake until golden brown, 20-25 minutes.

SPICY ROOT & LENTIL CASSEROLE

Steps:

• Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
• Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
• Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.

SPICY ROAST VEG & LENTILS

Steps:

• Heat oven to 200C/180C fan/gas 6. Using a sharp knife, peel the butternut squash. Cut it in half lengthways, scoop out the seeds, then cut into 1cm-thick slices widthways across the squash.
• Put the squash slices in a large roasting tin with the onion, peppers and garlic. Mix the oil with the curry paste and drizzle over the vegetables. Toss well to coat in the curry mix and season.
• Roast for 30 mins until the vegetables are beginning to soften. Add the lentils and stock to the roasting tin and mix. Return to the oven for a further 5-10 mins until the vegetables are tender. Stir in the coriander and serve straight away.

LENTIL SALAD WITH ROASTED VEGETABLES

Steps:

• Heat oven to 400 degrees. Place vegetables in one layer on one or two large rimmed baking pans, toss with olive oil and salt. Place thyme and rosemary on top of vegetables, cover pans with foil and roast for 25 minutes. Remove foil, stir in bacon and bake for 30 to 40 minutes longer, until vegetables are tender and golden all over.
• In a large pot, combine lentils, 6 cups water, garlic, bay leaf, salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer for 20 to 30 minutes, until lentils are tender.
• In a small bowl, whisk together vinegar, mustard and salt. Then whisk in olive oil.
• Drain lentils and discard bay leaf; keep or discard garlic as you like. Toss lentils with half of the sherry vinaigrette while still warm. Add more salt, olive oil and vinegar as needed.
• Toss radicchio with enough of remaining vinaigrette to lightly coat it and arrange it on a platter. Combine lentils and roasted vegetables, adding more of the vinaigrette to taste; spoon mixture on top of radicchio. Garnish with scallions, parsley, sea salt and black pepper. Squeeze tangerine juice over the lentils and drizzle with more olive oil if needed.