Lentils with Roasted Parsnips & Walnuts – Lentils.org

Lentils with Roasted Parsnips & Walnuts

  By lentilsorg    

September 6, 2016

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  • Prep: 20 Minutes
  • Cook: 25 Minutes

  • 20 Minutes

    25 Minutes

    45 Minutes

  • Yields: 6
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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.

Ingredients

3 cups (750 mL) chicken or vegetable stock

1 bay leaf

1 1/2 cups (375 mL) green lentils

3/4 cup (175 mL) walnut halves

6 parsnips, sliced in 1/2 inch thick rounds

2 Tbsp (30 mL) olive oil

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) pepper

1/2 cup (125 mL) chopped fresh parsley

1/4 cup (60 mL) grated Parmesan cheese

DRESSING:

3 Tbsp (45 mL) extra virgin olive oil

4 tsp (20 mL) red wine vinegar

2 tsp (10 mL) liquid honey

1 tsp (5 mL) minced garlic

1 tsp (5 mL) Dijon mustard

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) pepper

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Nutrition Facts

Serving Size1 cup (250 mL)
Calories420
Sodium540 mg
Potassium641 mg
Protein16 g
Cholesterol5 mg
Sugar5 g
Total Fat24 g
Saturated Fat3 g
Total Carbohydrates40 g
Dietary Fiber10 g