Description
Honeyed Parsnip Lentils with Kale Pesto is a wholesome, vegan dish that combines the sweet earthiness of parsnips, the hearty texture of green lentils, and the vibrant freshness of homemade kale pesto. Perfect for cozy dinners or gatherings, this recipe delivers a comforting experience packed with flavor and nutrition. Each bite offers a delightful balance of sweetness and zest, making it an unforgettable meal option for any occasion.
Ingredients
Scale
- 2 cups parsnips, peeled and chopped (300g)
- 1 cup green lentils (200g)
- 2 cups fresh kale leaves, packed (60g)
- 2 garlic cloves
- 3 tbsp honey
- 2 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- 1/4 cup pine nuts or walnuts, toasted (30g)
- Salt and pepper to taste
Instructions
- Rinse lentils under cold water until clear. Combine lentils with enough water to cover by one inch in a medium pot. Bring to a boil, then simmer uncovered for 20-25 minutes or until tender.
- Preheat oven to 425?F (220?C). Toss parsnip chunks with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until golden brown.
- In a food processor, blend kale, toasted nuts, garlic, lemon juice, olive oil, and salt until smooth.
- Drain excess water from lentils and mix with roasted parsnips and kale pesto. Stir gently to combine.
- Serve hot with an optional drizzle of honey.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 9g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 16g
- Protein: 12g
- Cholesterol: 0mg