Lentil & Root Vegetable Stir Fry

Ingredients

• ½ cup (125 mL) 2% Greek yogurt
• 2 Tbsp (30 mL) lemon juice
• 2 Tbsp (30 mL) tahini paste
• 2 tsp (10 mL) honey
• 2 garlic cloves, minced
• 1 Tbsp (15 mL) water
• 3 Tbsp (45 mL) thinly sliced green onions
• dash, salt and ground black pepper
• 1 Tbsp (15 mL) canola oil
• 1 cup (250 mL) thinly sliced red onion
• 2 cups (500 mL) thinly sliced Brussel sprouts
• 1 cup (250 mL) thinly sliced carrots
• 1 cup (250 mL) thinly sliced parsnips
• 1 1/2 cups (375 mL) cooked green lentils
• 1/3 cup (75 mL) toasted almond flakes (optional)