Name: Lentils with Cauliflower, Carrots, Caper-Anchovy Salsa Verde & Feta
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 anchovy fillets, packed in oil; 3 tbsp capers; 6 medium carrots; 1 ½ medium heads cauliflower; 1420 ml chicken or vegetable broth; 1 ½ (113 g) pkgs crumbled feta cheese; 6 cloves garlic; 2 ¼ cups green lentils, dried; 3 small bunches Italian (flat-leaf) parsley; 3 medium red onions; black pepper; extra virgin olive oil; red wine vinegar; salt

Lentils with Cauliflower, Carrots, Caper-Anchovy Salsa Verde & FetaLentils with Cauliflower, Carrots, Caper-Anchovy Salsa Verde & Feta — a 45-minute dinner recipe with 14 ingredients, serving 6.Ingredients

3 anchovy fillets, packed in oil

3 tbsp capers

6 medium carrots

1 ½ medium heads cauliflower

1420 ml chicken or vegetable broth

1 ½ (113 g) pkgs crumbled feta cheese

6 cloves garlic

2 ¼ cups green lentils, dried

3 small bunches Italian (flat-leaf) parsley

3 medium red onions

black pepper

extra virgin olive oil

red wine vinegar

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Separate each cauliflower into bite-sized florets and cut stems into smaller pieces. Divide between two large baking sheet pans.

Peel, trim, and medium dice carrots. Add to the baking sheets with the cauliflower.

Peel, halve, and slice onions lengthwise into ¼-inch thick pieces. Add to the baking sheets along with whole (unpeeled) garlic cloves. Drizzle with oil, then season with salt and pepper; toss to combine and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until the veggies are golden and fork-tender, about 25 minutes. Remove from oven.

Meanwhile, using a strainer, rinse lentils under cold water; drain and transfer to a large pot. Add broth and salt, then bring to a boil over high heat. Reduce heat to a simmer, cover, and cook until tender, 15-20 minutes.

While the lentils are cooking, shave parsley leaves off the stems; discard stems and mince the leaves. Place in a medium bowl.

Mince anchovy fillets and capers. Add both to the bowl with the parsley along with additional oil, vinegar, and pepper; set aside.

When the lentils are done, drain and return to the pot. Cover and set aside.

When the veggies are done, carefully transfer roasted garlic to the cutting board. Using the back of a spoon, press on the cloves to remove the skins. Mash with a fork, add to the bowl with the parsley mixture, and stir to combine the salsa verde.

Add half of the salsa verde to the pot with the lentils. Stir to combine. (Reserve remaining salsa verde for serving.)

To serve, divide lentils between plates or bowls; top with the veggies, feta, and reserved salsa verde. Enjoy!

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