Braised kohlrabi with lentils
This rich vegetarian dish is made in separate parts and then mixed together.
Ingredients
For the lentils
1 celery heart
1 carrot
2 cloves garlic
1 onion
5cm leek stem
1 sprig rosemary
1 sprig thyme
2 tbsp extra virgin olive oil
250g lentils, washed
100ml tomato passata
Salt and pepper
For the kohlrabi
2 kohlrabi
2 tbsp extra virgin olive oil
Reserved finely chopped vegetables
500g canned tomatoes
2 tbsp chopped parsley
Salt and pepper
Method
For the lentils
Place vegetables, rosemary and thyme in a food processor and pulse until finely chopped.
Heat olive oil in a braising pan and lightly fry half the vegetables.
Reserve other half for braised kohlrabi (below).
Keep frying and stirring vegetables for 2-3 minutes until fragrant.
Add lentils and passata and cover with water.
Simmer until lentils are soft. Add more water if necessary.
Once cooked, season with salt and pepper.
For the kohlrabi
Peel kohlrabis and slice flesh into 5mm-thick bite-size pieces.
Heat olive oil and gently fry chopped vegetables and kohlrabi for 2-3 minutes until fragrant.
Mash tomatoes with a fork and add, with liquid, to vegetables with a few good pinches of salt.
Simmer until sauce has reduced and thickened, stirring occasionally.
To serve, mix together with lentils and parsley.
Season to taste.
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