Root Vegetable and Lentil Salsa

Name: Root Vegetable and Lentil Salsa
Yield: Makes about 225 g (8 oz)
Cuisine: Asia
Ingredients: 2 carrots, 2 parsnips and 1 swede, finely diced, tossed in oil, chopped thyme and rosemary and seasoning; 2 carrots, 2 parsnips and 1 swede, finely diced, tossed in oil, chopped thyme and rosemary and seasoning; 100 g (3½ oz) Puy lentils, soaked in cold water for 1 hour; 100 g (3½ oz) Puy lentils, soaked in cold water for 1 hour; 2 carrots, 2 parsnips and 1 swede, finely diced, tossed in oil, chopped thyme and rosemary and seasoning; 2 carrots, 2 parsnips and 1 swede, finely diced, tossed in oil, chopped thyme and rosemary and seasoning; 2 carrots, 2 parsnips and 1 swede, finely diced, tossed in oil, chopped thyme and rosemary and seasoning; 2 carrots, 2 parsnips and 1 swede, finely diced, tossed in oil, chopped thyme and rosemary and seasoning; handful of basil leaves, chopped; 4–5 tbsp extra virgin olive oil; few drops of lemon juice

Preparation info

Makes about
225 g

Difficulty
Easy

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

This salsa is substantial, warming and comforting.

Ingredients

100 g (3½ oz) Puy lentils, soaked in cold water for 1 hour
2 carrots

Asia
Sauce
Vegan
Gluten-free
Mediterranean

Method

Preheat the oven to 230°C/450°F/gas mark 8. Warm a roasting tray lined with greaseproof paper. Roast the vegetables for 10 minutes