Roasted Cauliflower & Radicchio with Truffled Lentils

Name: Roasted Cauliflower & Radicchio with Truffled Lentils
Ingredients: 4 cups (1 L) bite-size florets of fresh cauliflower; 1 cup (250 ml) radicchio, cut into wedges; 2 Tbsp (30 mL) olive oil; dash salt and ground black pepper; 1 Tbsp (15 mL) unsalted butter; ¾ cup (175 mL) finely sliced leek; 1 tsp (5 mL) finely chopped fresh rosemary; 2 tsp (10 mL) lemon juice; 1 cup (250 mL) cooked or canned green lentils, drained and rinsed; 1 tsp (5 mL) honey; salt; ground black pepper; 2 tsp (10 mL) black truffle oil; 1 Tbsp (15 mL) chopped fresh parsley

www.lentils.org

6--Cauliflower: 4 cups (1 L) bite-size florets of fresh cauliflower 1 cup (250 ml) radicchio, cut into wedges 2 Tbsp (30 mL) olive oil dash salt and ground black pepper --Lentils: 1 Tbsp (15 mL)...

Keywords

roasting
whole green
gluten-free
vegetarian
home cook
english
spring

View full recipe on www.lentils.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lentils.org.

Share this recipe:

Cooking tools: