- 250 gr. Puy lentils
- two bay leaves
- 1 red chili pepper
- 1 Turkish green pepper
- 1 medium size onion
- half of one pumpkin ( I used small butternut squash)
- 200 gr. parsnip
- 1 green bell pepper
- olive oil
- clove of garlic (black)
- for the dip:
- approx. 25 ml olive oil
- approx. 40 ml tahin
- one large clove of garlic ( I use black garlic)
- tbsp fresh tarragon leaves chopped fine
- black pepper
- tsp hot curry powder
- ice cold water
Start by preheating the oven at 200℃.
Peel of the skin of the pumpkin and turnip. Cut the pumpkin in slices of 1 cm thick each. Cut the parsnip in fries size. Cut the pepper in strips.
Place the pumpkin and parsnip on a baking tray covered with baking paper. Season with coarse sea salt. black pepper and (black) garlic. Sprinkle with olive oil and place in oven for 25 minutes. Toss after 15 minutes.
In the meantime cook the Puy lentils with two bayleaves (no salt!) until tender. Fry the onion, chilipepper, Turkish pepper and green bell pepper in some coconut oil until soft and somewhat brown. Take out the strips of green Bell pepper, they will be served separately on the plate. Mix the rest with the lentils when done.
Pour the olive oil and tahini in a bowl, add the minced garlic, curry powder, salt and pepper and whisk with a fork. Add some icecold (!)water to create the thickness you require. Taste and add salt and pepper to your liking. In the end add the fresh tarragon leaves. Pour in a small glass and serve a small spoon with it.
Plate up the vegetables and the lentils and enjoy!
- serves: 2-3
- preparation time: 35 minutes