Lentils and Roasted Roots with Salsa Verde - Cookidoo® – la plataforma de recetas oficial de Thermom

Ingredients

• 500 g raw beetroots
• 500 g Jerusalem artichokes
• 40 g water
• 40 g red wine vinegar
• 20 g olive oil
• ¼ tsp fine sea salt
• 1 pinch ground black pepper
• 30 g pickled capers
• 45 g cornichons
• 5 g fresh mint leaves
• 15 g fresh parsley leaves
• 5 g fresh basil leaves
• 65 g olive oil
• 15 g freshly squeezed lemon juice
• 3 garlic cloves
• 200 g dried Puy lentils
• 200 g tinned chopped tomatoes
• 300 g water
• 1 bay leaf
• 6 sprigs fresh thyme
• ½ vegetable stock cube (for 0.5 l)
• 5 g olive oil
• 5 g red wine vinegar
• ¼ tsp ground black pepper
• 80 g watercress