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Title: Lentil Hazelnut Roast
Categories: Beans, Legumes, Vegetarian
Yield: 8 Servings

350 g Red lentils
300 g Hazelnuts
1 Onion
2 Carrots
2 Celery ribs
2 cl Garlic
2 Fresh thyme sprigs; up to 3
2 Fresh basil sprigs; up to 3
6 Bay leaves
6 Leeks
400 g Spinach
Olive oil
Salt and pepper

This recipe is a bit of a faff but worth it. Each component is easy to
prepare but the amount of cooking can cause a backlog while you wait
for hob space. Allow plenty of time.

Preheat oven to 180°C.

Bring a large pot of salted water to the boil. Add 2 bay leaves and
the lentils and simmer covered for 8 to 10 minutes until the lentils
are yellow and a bit mushy. Discard the bay leaves and leave the
lentils in a sieve to drain.

Spread the hazelnuts on a baking tray and toast in the preheated oven
for 8 minutes. Give them a shake around once or twice for even
toasting.

Once the nuts are cool, rub them to remove their skins and chop
roughly. Set aside around 50 g for garnish and add the rest to a
large mixing bowl.

Finely dice the onion, carrot, celery, and garlic.

Place a large pot on medium heat and coat the bottom with plenty of
olive oil. Add the diced vegetables with the sprigs of thyme and 2
bay leaves. Cover the pot and sweat for 20 minutes on low heat.
Transfer the veg to the mixing bowl, discarding the thyme and bay
leaves.

Set aside half a leek for garnish later. Slice the rest of the leeks
lengthwise and cut into pieces. Wash by submerging in water then set
aside to drain.

Cook the spinach in two batches using a frying pan with a scant
coating of oil. Season with salt, pepper, and nutmeg and cook on high
heat until most of the moisture has evaporated. Add the cooked
spinach to the mixing bowl.

Fry the sliced leeks in two batches using medium heat and more oil.
Add salt, pepper, and a bay leaf to each batch. Once they're nice and
soft add them to the mixing bowl too, discarding the bay leaf.

Add the drained lentils to the mixing bowl. Finely chop the fresh
basil and add that too then gently fold the ingredients together.
Transfer to a baking dish and smooth down.

Slice the remaining half leek at an angle and place in rows on top as
a garnish. Drizzle with olive oil then scatter the remaining chopped
nuts between the rows.

Bake at 180°C for 30 minutes.

Recipe by Caolan McMahon

Recipe FROM: <https://caolan.uk/kitchen/recipes/
lentil_and_hazelnut_roast.cm>

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