Roasted Carrot and Potato,...Roasted Carrot and Potato, Lentils and Miso Parsley Sauce

Name: Roasted Carrot and Potato, Lentils and Miso Parsley Sauce
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 Persons
Ingredients: 1 bay leaf, optional; 5 medium carrots, preferably organic, cut on the bias into 1-inch pieces; 1 cup French green lentils (or regular brown lentils), picked through to remove debris and rinsed; 1½ cup fresh parsley, gently packed; 4 garlic cloves, roughly chopped; 1 lemon, zested and juiced; 2 tablespoons olive oil; Pinch red pepper flakes; 1 pound red potatoes, preferably organic (about 3 large); Freshly ground black pepper and salt, to taste; 1½ cups vegetable broth (or water); 1¾ teaspoon white miso

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Cuisine

International

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Servings

4 Persons

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Prep Time

20 Minutes

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Cook Time

50 Minutes

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Difficulty

Medium Level

Roasted Carrot and Potato, Lentils and Miso Parsley Sauce might be a good recipe to expand your main course recipe box. This recipe serves 4. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 365 calories, 16g of protein, and 8g of fat per serving. For $1.97 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. 35 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 50 minutes. It is brought to you by Cookie and Kate. If you have vegetable broth, miso, parsley, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is outstanding. If you like this recipe, take a look at these similar recipes: Parsley Sauce, Spring Time Lunch: Baked Salmon with Parsley Sauce, and Delicious Creamy Lentils and Chestnuts Soup.

DeliciousTastyWell Prepared

Ingredients

•1 bay leaf, optional

•5 medium carrots, preferably organic, cut on the bias into 1-inch pieces

•1 cup French green lentils (or regular brown lentils), picked through to remove debris and rinsed

•1½ cup fresh parsley, gently packed

•4 garlic cloves, roughly chopped

•1 lemon, zested and juiced

•2 tablespoons olive oil

•Pinch red pepper flakes

•1 pound red potatoes, preferably organic (about 3 large)

•Freshly ground black pepper and salt, to taste

•1½ cups vegetable broth (or water)

•1¾ teaspoon white miso

Cooking Instructions

01
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 (preferably rimmed) baking sheet.
02
Bake for 35 minutes, tossing every 15 minutes, 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.
03
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).
04
Serve.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023