Serves 2
INGREDIENTS
» 1 medium celeriac, peeled and diced
» 2 large parsnips, peeled and diced
» 1 leek, trimmed and sliced finely
» 2 cloves garlic, peeled and crushed
» 2tbsp olive oil
» 100g Puy lentils
» 3 sprigs thyme
» 250ml water
WHAT TO DO
Heat oven to 175C, gas 4 and place all vegetables on a roasting tray, rubbing in the oil and season with a pinch of salt. Roast for 35-40 mins, until just tender Meanwhile, cook the Puy lentils in water with the thyme until al dente and leave to cool slightly. Either combine all ingredients and heat through for a chunky soup or blend until smooth, adding water if necessary.
293 calories per serving
Enjoy your meal
INGREDIENTS
» 1 medium celeriac, peeled and diced
» 2 large parsnips, peeled and diced
» 1 leek, trimmed and sliced finely
» 2 cloves garlic, peeled and crushed
» 2tbsp olive oil
» 100g Puy lentils
» 3 sprigs thyme
» 250ml water
WHAT TO DO
Heat oven to 175C, gas 4 and place all vegetables on a roasting tray, rubbing in the oil and season with a pinch of salt. Roast for 35-40 mins, until just tender Meanwhile, cook the Puy lentils in water with the thyme until al dente and leave to cool slightly. Either combine all ingredients and heat through for a chunky soup or blend until smooth, adding water if necessary.
293 calories per serving
Enjoy your meal