Roasted celeriac with lentils and hazelnuts

Name: roasted celeriac with lentils and hazelnuts
Cook time: 10 min
Total time: 35 min
Yield: 4
Cuisine: Dutch
Ingredients: 1.200 g celeriac; 600 g deleted carrots; 8 el traditional olive oil; 95 g unroasted hazelnuts; 800 g brown lentils in tin; 200 g Greek feta; 15 g fresh fresh mint only the leaves

Lentils with roasted carrot and celeriac.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 190 ° C.
Peel the celeriac, cut into slices of 1 cm and the slices into strips of 2 cm. Halve the roots in the length.
Divide the vegetables over a baking sheet covered with parchment paper. Sprinkle the vegetables with the oil, season with salt and pepper.
Roast in the oven for about 35 minutes. Change regularly.
Heat a frying pan without oil or butter and toast the hazelnuts for 2 minutes. Allow to cool on a plate and chop coarsely.
Heat the lentils in their own moisture for 3 minutes on medium heat and drain in a sieve. Meanwhile, cut the feta into small pieces.
Cut the fresh mint fine. Divide the vegetables and lentils over the plates. Sprinkle with hazelnuts, feta and fresh mint and serve.

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Nutrition

610Calories

Sodium38% DV900mg

Fat57% DV37g

Protein42% DV21g

Carbs13% DV40g

Fiber60% DV15g

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