Kohlrabi and Lentil braise

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• This recipe comes from the Sydney Morning Herald a new vegetable for me. 
• For the lentils
• 1 celery heart
• 1 carrot
• 2 cloves garlic
• 1 onion
• 5cm leek stem
• 1 sprig rosemary
• 1 sprig thyme
• 2 tbsp extra virgin olive oil
• 250g lentils, washed
• 100ml tomato passata
• Salt and pepper
• For the kohlrabi
• 2 kohlrabi
• 2 tbsp extra virgin olive oil
• Reserved finely chopped vegetables
• 500g canned tomatoes
• 2 tbsp chopped parsley
• Salt and pepper

Method

For the lentils

Place vegetables, rosemary and thyme in a food processor and pulse until finely chopped.

Heat olive oil in a braising pan and lightly fry half the vegetables.

Reserve other half for braised kohlrabi (below).

Keep frying and stirring vegetables for 2-3 minutes until fragrant.

Add lentils and passata and cover with water.

Simmer until lentils are soft. Add more water if necessary.

Once cooked, season with salt and pepper.

For the kohlrabi

Peel kohlrabis and slice flesh into 5mm-thick bite-size pieces.

Heat olive oil and gently fry chopped vegetables and kohlrabi for 2-3 minutes until fragrant.

Mash tomatoes with a fork and add, with liquid, to vegetables with a few good pinches of salt.

Simmer until sauce has reduced and thickened, stirring occasionally.

To serve, mix together with lentils and parsley.

Season to taste.