The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Lentil and root vegetable salad

You'll need

  Salad 275 gm small green lentils 2 fresh bay leaves 2 cloves garlic 600 gm (about 1) celeriac 400 gm (about 2) beetroot, peeled 2 carrots, peeled 1 radicchio, washed To serve: crusty bread   Garlic salad cream 2 cloves garlic 2 tbsp extra-virgin olive oil 1 tsp caster sugar 1 tbsp lemon juice 2 tbsp pouring cream


  • 01
  • Place lentils in a saucepan with bay leaves and garlic cloves. Cover with 1 litre of water and bring to the boil over high heat. Reduce heat to low-medium, cover and simmer for 25-30 minutes or until lentils are just tender. Drain in a colander and stand until cooled to room temperature.
  • 02
  • Coarsely grate celeriac, beetroot and carrots and set aside in separate piles. Remove and discard outer leaves from radicchio, then coarsely tear radicchio heart.
  • 03
  • For garlic salad cream, place garlic cloves in a mortar with 1 tsp sea salt and, using a pestle, crush to a paste. Transfer to a bowl, whisk in olive oil and lemon juice, then stir in cream and season to taste with sea salt and freshly ground black pepper.
  • 04
  • Arrange ingredients into piles among plates or bowls, drizzle with salad cream and serve immediately with crusty bread.

The name comes from the latin lens, a term that has since been borrowed to describe the optical lens, named after the lentil's similar shape. Lentils were popular in the diet of the Romans and Greeks, particularly the poor, and the obelisk which now stands in the centre of St Peter's Square at the Vatican was said to be shipped from the banks of the Nile, nestled in 1.3 million kilograms of lentils. These days, the humble lentil has been embraced by modern-day gourmands, in particular the Du Puy, a small green lentil of French origin that goes perfectly with salted pork. The larger green or brown lentil is more common, while the red lentil is bright orange and often sold split - this colour fades to yellow during cooking.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Featured in

Jun 2007

You might also like...

Tempered chocolate


Armando Percuoco: Linguine Napoletana

Trenette with pesto


Dhal with coriander and fried onion

Broad bean puree with chorizo


Pork and white beans

Italian meringue


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.