Name: Puy lentil cassoulet with walnut crust
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: Serve 4–6
Cuisine: France
Ingredients: sea salt and freshly ground black pepper; 2 large carrots, halved lengthways and cut into bite-size chunks; 4 garlic cloves, peeled and left whole; 1 garlic clove, finely chopped; 2 tbsp olive oil; 2 turnips, peeled and cut into bite-size chunks; 100 g/3½ oz/½ cup dried Puy lentils; 400 g/14 oz can haricot beans, drained; 1 bay leaf; 100 g/3½ oz/1⅔ cups day-old fresh breadcrumbs; 1 leek, halved lengthways and sliced; 1 large onion, sliced; 2 tbsp tomato purée/paste; 10 cm/4 in sprig of rosemary; 2 tsp dried thyme; 1 celery stalk, sliced; 750 ml/26 fl oz/3¼ cups vegetable stock; 70 g/2½ oz/¾ cup walnut pieces

Preparation info

Serve
4–6

Difficulty
Medium
Ready in
1 hr 15

Appears in

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

About

Warming and comforting, this rustic, peasant-style cassoulet is loosely based on the French meaty equivalent, yet it works brilliantly with the earthiness of the Puy lentils and lots of veg. The crust of garlicky walnut crumbs also adds that extra something. Serve in large shallow bowls with crusty bread for dunking and a crisp green salad.