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Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
Recipes

Cashew, Celeriac & Spicy Lentil Bake

Cashew, Celeriac & Spicy Lentil Bake

This is the perfect meal to come home to on nights like these, cold, windy and a little disheartening

This may seem like a lot of kerfuffle but its quite easy to make and worth it! This ingredients list made a huge portion (8 servings) so its perfect for meal prep and freezes well (it actually just gets nicer as the days go on).

Cashew, Celeriac & Spicy Lentil Bake

Ingredients
  • 1 medium celeriac
  • 350g cashews soaked in water (at least 5 hours)
  • 2 sweet red peppers
  • 1/2 can coconut milk
  • 500g uncooked puy lentils/green lentils/mung beans
  • 2 tbsp chilli flakes
  • 400g pureed tomatoes- homemade or passata from a glass jar
  • tsp oil – coconut/olive
  • 3 cloves garlic
  • 1 brown onion
  • Handful fresh basil, coriander thyme or 1 tbsp each if using dried.
  • 2 bay leaves
  • Salt and pepper
Method

Cashew sauce

  1. Firstly start by roasted the sweet red peppers until browned and soft.
    in a food processor blend the drained cashews, roasted peppers and coconut milk into a creamy and smooth sauce.

Celeriac

  1. Peel and slice the celeriac thinly , boil this for approx 10 minutes until it becomes a little soft but doesn’t break apart.
  2. Drain water, sprinkle a little salt over and let sit aside.

Lentil mix

  1. Cook the lentils/beans as instructed on the packet, usually bring to boil and simmer between 35-45 minutes.
  2. Whilst these are cooking, sauté the onion and garlic in a large saucepan with a little oil, once the onions have softened and turned a golden colour, add in the herbs and spice, cook for a further 2 minutes.
  3. Pour in the tomato passata and bay leaves, bring to boil & let simmer for 10 minutes.
  4. Remove the bay leaves & stir in the cooked lentils.

Layering your bake.

  1. Preheat the oven to 180ºC
  2. In a large baking dish pour all of the lentil mix in (unless your using two smaller baking dishes).
  3. Next layer the celeriac just as you would pasta sheets in lasagne.
  4. Take half of the cashew sauce and spread over the celeriac, add another layer of celeriac and again a layer of cashew sauce.
  5. Bake for 25 minutes.

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