They love beetroots (pancar), celeriac (kereviz), and carrots (havuç) in Turkish cuisine. Root vegetables, and vegetables in general, play a central role in healthy and flavourful Turkish cooking, which is firmly based on seasonal produce.
Bake beetroots, celeriac and carrots with red onions, then mix with cooked green lentils and dress with a simple sauce of pomegranate molasses, olive oil and lemon juice to create a light, healthy vegetarian dish full of flavour.
It pairs beautifully with grilled dishes or pasta, or can be enjoyed on its own as a satisfying vegetarian meal. Any leftovers can be stored in the fridge for two to three days.
Serves: 6
Ingredients
690g/1lb 8oz -6 medium raw beetroots, peeled, cut into small chunks
630g/1lb 6oz -1 medium celeriac, peeled and cut into small chunks
600g/1lb 5oz baby carrots, washed, topped and halved lengthways (or large carrots, cut in small chunks)
1 large red onion, peeled, cut into small wedges
140g/5oz green lentils, rinsed
60ml/4tbsp olive oil
Salt and freshly ground black pepper
For the pomegranate molasses sauce:
30ml/2tbsp pomegranate molasses
15ml/1tbsp water
60ml/6tbsp extra virgin olive oil
½ juice of lemon
Salt and ground black pepper to taste
Handful of flat leaf parsley, roughly chopped – to serve
Instructions
Preheat the oven to 200C/400F/Gas Mark 6
Put the prepared vegetables on a large baking tray. Drizzle with 4 tablespoon olive oil. Season with salt and ground black pepper.
Cover with foil and bake in the preheated oven for 35 minutes.
While the vegetables are baking, cook the green lentils. Place the rinsed green lentils on a medium pan. Pour in hot water and boil for 25 minutes over medium heat. Stir once in a while so the lentils won’t stick to the bottom of the pan. Once cooked, drain and rinse over cold water over colander/sieve. Set the cooked green lentils aside in a bowl.
After 35 minutes of roasting, check the vegetables and gently mix. Remove the foil and roast for a further 15 minutes, until tender and starting to colour at the edges.
Once baked, combine the cooked green lentils with the baked vegetables.
For the pomegranate molasses sauce; mix the pomegranate molasses, nar eksisi, with water, lemon juice and the extra virgin olive oil in a small bowl. Season with salt and freshly ground black pepper.
Pour the sauce over the baked vegetables and green lentils and combine gently.
Place the baked vegetables and lentils on a serving plate. Scatter over the chopped parsley and serve immediately.
Afiyet Olsun.
Recipe from Ozlem’s Turkish Table
Recipe Type: Plant Based/Vegan
