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Festive celeriac koshari

Ingredients

  1. Step 1 120g dried puy lentils
  2. Step 2 120g white long grain rice
  3. Step 3 2 small celeriac , peeled and chopped into small cubes
  4. Step 4 2 garlic bulb , split across the middle
  5. Step 5 150ml rapeseed oil or extra virgin olive oil
  6. Step 6 4 onions , finely sliced
  7. Step 7 120g macaroni
  8. Step 8 2 tbsp pine nuts
  9. Step 9 1 tsp ground cinnamon
  10. Step 10 1 tsp cumin seeds
  11. Step 11 1 tsp coriander seeds
  12. Step 12 400ml vegetable stock
  13. Step 13 2 tbsp dried cranberries
  14. Step 14 1 lemon , zested and juiced
  15. Step 15 2 tbsp rose harissa
  16. Step 16 120g Greek yogurt
  17. Step 17 handful coriander leaves
Festive celeriac koshari
Calories: 422 Carbohydrate: 41 g Protein: 9 g Fat: 23 g
Cook time: 100 minutes Prep time: 40 minutes Total time: 140 minutes Servings: 8

TAGS

Side Dish 2 of 5-a-day Christma Egyptian Fibre Healthy lentil Rosie Birkett Side Dish Vegetarian Winter

Directions

  1. Step 1 Heat oven to 180C/160C fan/gas 4. Rinse the lentils and rice together under cold water until the water runs clear. Soak them in water for 30 mins, then drain. Meanwhile, toss the celeriac and garlic halves in 4 tbsp of the rapeseed oil and season. Cover with foil and roast for 20 mins, tossing occasionally. Remove the foil and return to the oven for 10 mins until soft and caramelised.
  2. Step 2 Heat 4 tbsp of the oil over a medium heat, season and fry the onions for about 12 mins until starting to caramelise. In the meantime, cook the macaroni until al dente, then drain. Tip into the onions along with the pine nuts, fry until the nuts and pasta are starting to brown, then remove from the heat.
  3. Step 3 Heat the remaining 2 tbsp oil in a heavy-bottomed frying pan and add the ground cinnamon, cumin and coriander seeds. Stir until they sizzle, then add the lentils and rice. Stir-fry for 1 min, then add the stock and cranberries. Cook for about 25 mins, stirring occasionally, until the stock is absorbed and the cranberries have swelled up.
  4. Step 4 Tip the lentil mixture into the onion mixture along with the celeriac, and heat over a medium heat to warm it all through. Squeeze the roasted garlic cloves out of their skins and mash with the lemon zest and juice, then stir into the rice.
  5. Step 5 In a separate container, stir the harissa into the yogurt. To serve, divide the koshari between bowls and top with the spiced yogurt and coriander.