Sous Vide Lentil, Roast Butternut Squash and Fennel Salad | Recipe by sousvidetools.com

Ingredients

• 200g of puy lentils, rinsed in cold water
• 500ml of vegetable stock, or chicken stock (use fresh stock for this for better results)
• 1 carrot, scrubbed and cut into 3 pieces
• 1 shallot, peeled and halved
• 1/2 celery stick
• 2 bay leaves
• 1 sprig of thyme
• 1 garlic clove, peeled
• 1/2 tsp salt
• 3 tbsp of olive oil
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 1 tbsp of maple syrup
• 1/2 butternut squash, peeled, deseeded and sliced lengthways into wedges
• 2 fennel bulbs, trimmed, halved and sliced lengthways
• 2 garlic cloves, lightly crushed in their skins
• 1 unwaxed lemon
• 1 bunch of tarragon, small
• 1 bunch of dill, small
• 2 tbsp of crispy shallots
• sea salt
• freshly ground black pepper
• 100g of ricotta
• 70g of Greek yoghurt
• 1 unwaxed lemon, zested
• 1/2 garlic clove, peeled and crushed