Horseradish-spiked lentils with carrot-top gremolata

Name: Horseradish-spiked lentils with carrot-top gremolata
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 225 g (about 4) Duchy Organic Bunched Carrots, tops reserved, carrots peeled into ribbons; 25 g pack flat leaf parsley, roughly chopped; 1 clove/s garlic, grated; 2 unwaxed lemons, zest; 4 tbsp extra virgin olive oil; 3 tbsp creamed horseradish; 250 g pouch cooked Puy lentils

Don't toss your tops! Shred them into a gremolata with garlic, parsley and lemon zest for a punchy topping.

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VegetarianSource of fibre1 of your 5 a day3 plant varieties

Serves4
CourseMain meal
Prepare15 mins
Cook5 mins
Total time20 mins

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225g (about 4) Duchy Organic Bunched Carrots, tops reserved, carrots peeled into ribbons
¼ x 25g pack flat leaf parsley, roughly chopped
1 clove/s garlic, grated
2 unwaxed lemons, zest
4 tbsp extra virgin olive oil
3 tbsp creamed horseradish
250g pouch cooked Puy lentils

To make the gremolata, roughly chop the carrot tops, then put in a bowl with the parsley, garlic, lemon zest and 2 tbsp oil. Mix to combine, season and set aside.
Put the creamed horseradish in a clean, lidded jar with the remaining 2 tbsp oil. Shake until smooth and set aside. Heat the lentils as per pack instructions. In a serving bowl, toss the warm lentils and carrot ribbons with the horseradish mixture. Sprinkle over the carrot-top gremolata and serve.

Typical values per serving when made using specific products in recipe