Ingredients (Serves 4):
- 1 cup green or brown lentils, rinsed
- 2 cups water or low-sodium vegetable broth
- 2 medium sweet potatoes, peeled and cubed
- 2 parsnips, peeled and sliced
- 1 red onion, quartered
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 2 cups arugula or baby spinach
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C). Toss sweet potatoes, parsnips, and red onion with half the olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes.
- In a pot, combine lentils and water or broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender. Drain any excess liquid.
- In a small bowl, whisk together the remaining olive oil, balsamic vinegar, Dijon mustard, and honey.
- In a large bowl, combine warm lentils, roasted vegetables, and dressing. Toss gently.
- Serve over a bed of arugula or spinach.
Nutritional Information (Per Serving):
- Calories: 380 kcal
- Protein: 15 g
- Carbohydrates: 60 g
- Dietary Fiber: 15 g
- Sugars: 12 g
- Fat: 10 g
- Saturated Fat: 1.5 g
- Vitamin A: 300% DV
- Vitamin C: 35% DV
- Calcium: 10% DV
- Iron: 25% DV
- Potassium: 30% DV
- Folate: 40% DV
- Magnesium: 20% DV
Published on October 15, 2024