Braised mountain lentils – root vegetables & sherry
Earthy mountain lentils, gently braised with root vegetables and a splash of sherry. A vegetarian dish with depth that holds its own against the Sarabande.
Finely dice the shallots, carrot, parsnip and celeriac and sweat them slowly in olive oil.
Add the lentils, deglaze with the sherry, reduce briefly, then pour in the vegetable stock and add the bay leaf.
Braise over gentle heat for about 30–40 minutes, until the lentils are tender but still have bite.
Season with salt, pepper and parsley and serve as an earthy main component.
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