Lentils with Roasted Parsnips & Walnuts

Name: Lentils with Roasted Parsnips & Walnuts
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; 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

www.lentils.org

63 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...

Keywords

roasting
whole green
gluten-free
vegetarian
home cook
english
fall

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