Lentils with Roasted Parsnips & Walnuts – Lentils.org

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