Warm slaw with green lentils

Name: Warm slaw with green lentils
Total time: 45 min
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

www.gourmettraveller.com.au

Enjoy warm slaw with green lentils, a vibrant and nutritious dish packed with bold flavours that works beautifully as a side or a light main.

View full recipe on www.gourmettraveller.com.au

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.gourmettraveller.com.au.

Share this recipe:

Cooking tools:

Microplane
Saucepan
Colander
Mixing bowl
Chef's knife
Cutting board
Wooden spoon
Peeler
Stove
Serving bowl

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