Lentils with Roasted Parsnips & Walnuts

Directions

1. In a medium saucepan, combine stock, bay leaf, and lentils over high heat. Bring to a boil, reduce heat, cover, and simmer on low for about 20-25 minutes until lentils are tender. Drain and set aside.
2. Preheat oven to 375˚F (190˚C). Place walnuts on a baking sheet and toast for about 5-7 minutes until golden and fragrant. Remove from baking sheet and place in a bowl.
3. On the same baking sheet used for the walnuts, toss together parsnips, olive oil, salt, and pepper. Roast for 15-20 minutes, or until golden and tender.
4. Combine lentils, walnuts, parsnips, parsley, and Parmesan in a large bowl. Whisk together the dressing ingredients and pour over the lentil mixture, stirring well to incorporate all ingredients. Taste and adjust seasonings with more salt and pepper, if needed. Serve at room temperature.