Red Lentil & Parsnip Puree

By Anonymous -

Ingredients

(serves 6)
  • 2 red onions
  • 150g unsalted butter
  • 6 cloves garlic
  • 500g parsnips
  • 3 tsp Hanbury Good With Vegetables Salt
  • 300g red lentils
  • 100ml extra virgin olive oil
  • 4 tbsp fresh origano leaves
  • 100g sliced spring onions

Instructions

  1. Peel and slice thinly the red onion and garlic.
  2. Peel parsnips and cut into 1cm dice.
  3. Rince the lentils under cold water.
  4. Saute the red onion and garlic in butter in a deep pot for 3 mins.
  5. Add the parsnips and salt. Cover with cold water, boil and cook for 10 mins. Add the lentils , bring back to the boil adding enough water to just cover the lentils.
  6. Cook for 15 mins stirring occasionally. When the parsnip is cooked drain in a colander reserving the liquid.
  7. Put the parsnip mix into a food processor with the olive oil and puree well adding some of the reserved liquid to the desired consistency.
  8. Stir in the oregano and spring onions.
  9. This recipe can also be used as the base for a tasty soup, just add chicken or vegetable stock.
Buy Hanbury Flavoured Salts

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