Roasted Cauliflower & Radicchio with Truffled Lentils – Lentils.org

Ingredients

• 4 cups (1 L) bite-size florets of fresh cauliflower
• 1 cup (250 ml) radicchio, cut into wedges
• 2 Tbsp (30 mL) olive oil
• dash salt and ground black pepper
• 1 Tbsp (15 mL) unsalted butter
• ¾ cup (175 mL) finely sliced leek
• 1 tsp (5 mL) finely chopped fresh rosemary
• 2 tsp (10 mL) lemon juice
• 1 cup (250 mL) cooked or canned green lentils, drained and rinsed
• 1 tsp (5 mL) honey
• salt and ground black pepper, to taste
• 2 tsp (10 mL) black truffle oil
• 1 Tbsp (15 mL) chopped fresh parsley