A hearty and comforting vegetarian dish featuring earthy Puy lentils and a colorful mix of roasted root vegetables, all tossed in a zesty lemon-mustard vinaigrette. Perfect for a nutritious lunch or a light dinner.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
Ingredients
- 150g Puy or green lentils, rinsed
- 200g carrots, peeled and diced
- 200g parsnips, peeled and diced
- 250g sweet potato, peeled and diced
- 1 red onion, chopped
- 2 cloves garlic, minced
- 45ml extra virgin olive oil, divided
- 15g Dijon mustard
- 15ml lemon juice
- Handful of fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- 1.Preheat your oven to 200°C (400°F). On a baking sheet, toss the diced carrots, parsnips, sweet potato, and red onion with 30ml of olive oil, salt, and pepper. Roast for 25-30 minutes, or until tender and lightly caramelized.
- 2.While the vegetables are roasting, place the rinsed lentils in a saucepan with 500ml of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender but not mushy. Drain any excess water.
- 3.In a small bowl, whisk together the remaining 15ml of olive oil, minced garlic, Dijon mustard, and lemon juice to create the vinaigrette. Season with a pinch of salt and pepper.
- 4.In a large bowl, combine the cooked lentils and the roasted vegetables. Pour the vinaigrette over the top and toss gently to combine.
- 5.Garnish with fresh chopped parsley and serve warm.
Nutrition Information
Why this recipe
This recipe is packed with plant-based protein and high in dietary fiber from lentils, promoting satiety and digestive health. The variety of root vegetables provides essential vitamins, minerals, and antioxidants for a well-rounded, nutritious meal.
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