Name: Warm slaw with green lentils
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Ingredients: 300 ml chicken stock; 130 gm small green lentils; 1 thyme sprig; 1 fresh bay leaf; 150 gm white cabbage (about ¼ small cabbage), thinly sliced on a mandolin; 2 carrots (use different colours if you can), sliced into ribbons on a mandolin; 2 baby fennel bulbs, thinly sliced on a mandolin, fronds reserved; 1 celeriac, trimmed (550gm), cut into julienne on a mandolin; ½ small Spanish onion, thinly sliced; 80 ml (1/3 cup) olive oil; 2 garlic cloves, finely chopped; Finely grated rind and juice of 1 lemon; 2 tsp Dijon mustard; 1 tsp finely grated horseradish; 1½ tbsp aged red wine vinegar; ½ cup coarsely chopped mixed tender herbs such as flat-leaf parsley, tarragon and mint

Warm slaw with green lentils

Australian Gourmet Traveller recipe for warm slaw with green lentils.

Serves 8

Prep

20M

Cook

25M

Total

45M

Ingredients

300 ml chicken stock

130 gm small green lentils

1 thyme sprig

1 fresh bay leaf

150 gm white cabbage (about ¼ small cabbage), thinly sliced on a mandolin

2 carrots (use different colours if you can), sliced into ribbons on a mandolin

2 baby fennel bulbs, thinly sliced on a mandolin, fronds reserved

1 celeriac, trimmed (550gm), cut into julienne on a mandolin

½ small Spanish onion, thinly sliced

80 ml (1/3 cup) olive oil

2 garlic cloves, finely chopped

Finely grated rind and juice of 1 lemon

2 tsp Dijon mustard

1 tsp finely grated horseradish

1½ tbsp aged red wine vinegar

½ cup coarsely chopped mixed tender herbs such as flat-leaf parsley, tarragon and mint

Method

Main

1.Combine stock, lentils, thyme and bay leaf in a saucepan, bring to the boil over medium-high heat, reduce heat to medium and simmer until lentils are tender and stock is absorbed (15-20 minutes). Remove from heat, strain off any excess liquid and transfer to a large bowl. Add cabbage, carrot, fennel, celeriac and onion and set aside.

2.Heat oil in a small saucepan over medium-high heat, add garlic and lemon rind and cook until fragrant (1 minute). Remove from heat, stir in mustard and horseradish, then vinegar and lemon juice. Pour over vegetable mixture, add herbs, season to taste and toss to combine. Serve warm.