Roasted parsnips with lentils, zhoug and spiced prunes - NutritionU

Ingredients

• 1kg parsnips, scrubbed
• 1 tsp thyme leaves chopped
• 5 tbsp olive oil
• 120ml your choice of nut/plant milk alternative
• 140g Puy lentils (or green lentils)
• 2 bay leaves
• 1 garlic clove, skin on and flattened slightly
• a sprig of thyme
• 1 tbsp parsley, chopped
• 80g soft, pitted prunes, roughly chopped
• ½ tsp ground cinnamon
• ½ tsp grated nutmeg
• ½ tsp ground mixed spice
• 3 tbsp boiling water