Roasted Root Vegetable and Lentil Warm Salad

Ingredients

• 1 cup French Green (Le Puy) Lentils
• 3 large Carrots, peeled and sliced into batons
• 3 large Parsnips, peeled and sliced into batons
• 4 tablespoons Extra-virgin olive oil
• 4 pieces Fresh thyme sprigs
• 1 tablespoon Dijon mustard
• 2 tablespoons Red wine vinegar
• 1 small Shallot, finely minced
• 0.25 cup Fresh parsley, chopped
• 3 cups Vegetable broth
• 1 teaspoon Kosher salt
• 0.5 teaspoon Black pepper

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

2. 2

   Toss the carrots and parsnips with 2 tablespoons of olive oil, salt, pepper, and the thyme sprigs on the baking sheet.

3. 3

   Roast the vegetables for 25-30 minutes, turning halfway through, until tender and caramelized at the edges.

4. 4

   While vegetables roast, rinse lentils and place them in a pot with the vegetable broth; bring to a boil, then simmer for 20-25 minutes until tender but firm.

5. 5

   In a small bowl, whisk together the remaining olive oil, Dijon mustard, red wine vinegar, and minced shallots to create the dressing.

6. 6

   Drain any excess liquid from the cooked lentils and discard the thyme sprigs from the roasted vegetables.

7. 7

   Combine the warm lentils with half of the dressing and the fresh parsley in a large mixing bowl.

8. 8

   Plate the lentils, top with the roasted root vegetables, and drizzle the remaining dressing over the top before serving warm.