Add lentils to 2 litres boiling water. Return to the boil,reduce heat to a simmer and cook for 20-30 minutes until tender.
Store cooked lentils in their cooking water in refrigerator.
Place hazelnuts on a baking tray. Roast for 15-20 minutes in an oven preheated to 160C. Remove and,once cooled,rub together in a tea towel to remove skin.
In a food processor,finely pulse hazelnuts and garlic.
Finely chop capers and mix with hazelnuts and garlic,along with 1 cup parsley. Stir through 150ml olive oil to achieve a thick sauce. Season and add lemon juice to taste. Mix well.
Heat 1 tbsp olive oil in a skillet and fry carrots and turnips until edges are caramelised.
To serve: Place sauce on plate,then vegetables. Scatter drained lentils over top,finishing with chopped parsley and basil. Season with salt and pepper.