Recipes

Red Lentil & Parsnip Puree (serves 6)

Ingredients

• 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

• Peel and slice thinly the red onion and garlic.
• Peel parsnips and cut into 1cm dice.
• Rince the lentils under cold water.
• Saute the red onion and garlic in butter in a deep pot for 3 mins.
• 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.
• Cook for 15 mins stirring occasionally. When the parsnip is cooked drain in a colander reserving the liquid.
• 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.
• Stir in the oregano and spring onions.
• This recipe can also be used as the base for a tasty soup, just add chicken or vegetable stock.

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