Roasted Carrot And Potato, Lentils And Miso Parsley Sauce
This flavorful and nutritious dish combines roasted red potatoes and carrots with perfectly cooked lentils, dressed in a zesty parsley and lemon sauce. The tender roasted vegetables pair beautifully with the earthy lentils, and the bright, citrusy sauce ties everything together for a delicious and satisfying meal.
— Constant Cookbook
Ingredients
- 1 pound red potatoes, preferably organic (about 3 large)
- 5 medium carrots, preferably organic, cut on the bias into 1-inch pieces
- 2 tablespoons olive oil
- 1½ cups vegetable broth (or water)
- 1 cup French green lentils (or regular brown lentils), picked through to remove debris and rinsed
- 1 bay leaf, optional
- 1½ cup fresh parsley, gently packed
- 1 lemon, zested and juiced
- 4 garlic cloves, roughly chopped
- 1¾ teaspoon white miso
- Pinch red pepper flakes
- 3 to 4 tablespoons olive oil
- Freshly ground black pepper and salt, to taste
Instructions
- Roast the vegetables: Preheat oven to 425 degrees Fahrenheit. Toss the chopped potatoes and carrots in 2 tablespoons olive oil and arrange them in a single layer on a large, rimmed baking sheet. Bake for 30 to 35 minutes, tossing halfway, until the vegetables are tender and golden.
- Cook the lentils: In a medium saucepan, bring the broth (or water) to boil and add lentils. Cover, reduce heat and simmer for 30 to 35 minutes, until tender. Drain the lentils, return to pot, remove bay leaf and cover.
- Make the sauce: In the bowl of a small food processor or a blender, combine the parsley, lemon zest and juice, garlic cloves, miso and red pepper flakes. Blend the mixture while slowly drizzling in the olive oil. (If you don’t have a food processor/blender, you could finely chop the parsley, press or mince the garlic cloves and whisk the ingredients together.)
- Assemble the dish: In a large serving bowl, toss together the lentils, vegetables and sauce. Season with black pepper and salt to taste (miso is salty so you might not need much or any salt). Serve.
Cook Time
35M
Prep Time
PT15M
Yield
4 to 6
Nutrition
- Calories: 304 calories
- Sugar Content: 5 g
- Sodium Content: 266.6 mg
- Fat Content: 12.5 g
- Saturated Fat Content: 1.8 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 40.7 g
- Fiber Content: 6.9 g
- Protein Content: 10.6 g
- Cholesterol Content: 0 mg
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