Festive Koshari with Celeriac

• dried Puy lentils↗120g g
• white long-grain rice↗120g g
• small celeriac↗2

  peeled and diced into small cubes

• head of garlic↗2

  cut in half

• rapeseed oil↗150ml ml

  or extra virgin olive oil

• onions4

  thinly sliced

• pasta↗120g g
• pine nuts↗2 tbsp tbsp
• ground cinnamon↗1 tsp tsp
• cumin seeds↗1 tsp tsp
• coriander seeds↗1 tsp tsp
• vegetable broth↗400ml ml
• dried cranberry berries↗2 tbsp tbsp
• lemon↗1

  zest and juice

• pink harissa2 tbsp tbsp
• грецький йогурт↗120g
• жменька коріандру

  листя

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C with convection/gas 4. Rinse the lentils and rice under cold water until the water runs clear. Soak them in water for 30 minutes, then drain. Meanwhile, toss the celeriac and halved garlic with 4 tbsp rapeseed oil and season. Cover with foil and bake for 20 minutes, stirring occasionally. Remove the foil and return to the oven for another 10 minutes until soft and caramelised.

2. 2

   Heat 4 tbsp oil over medium heat, season and sauté the onion for about 12 minutes until it begins to caramelise. Meanwhile, cook the pasta al dente, then drain. Add it to the onion together with the pine nuts, fry until the nuts and pasta start to brown, then remove from heat.

3. 3

   Heat the remaining 2 tbsp oil in a heavy skillet and add ground cinnamon, cumin and coriander seeds. Stir until fragrant, then add the lentils and rice. Sauté for 1 minute, then pour in the broth and dried cranberries. Cook for about 25 minutes, stirring occasionally, until the broth is absorbed and the dried fruit has plumped up.

4. 4

   Transfer the lentil mixture to the onion mixture together with the celeriac and heat over medium heat until everything is warmed through. Squeeze the roasted garlic cloves from their skins and mash them with lemon zest and juice, then add to the rice.

5. 5

   In a separate bowl, mix the pink harissa with Greek yogurt. To serve, divide the koshari onto plates and drizzle with the spiced yogurt, garnishing with coriander leaves.