Beluga Lentils with Thyme-Roasted Vegetables, Parsnip Puree + Carrot Top Pesto
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Modern American, Vegan
Yield: 4 servings
Ingredients
  • For Carrots and Mushrooms:
  • 15 ml (1 Tbsp) extra virgin olive oil
  • 15 ml (1 Tbsp) aged balsamic vinegar or balsamic reduction*
  • 7-8 small sprigs fresh thyme, leaves stripped and stems discarded
  • ½ tsp kosher salt
  • Scant ½ tsp smoked paprika
  • Several grinds of black pepper
  • 1 lb small organic carrots (about 1 oz each), scrubbed and halved lengthwise
  • 12 oz mixed mushrooms, cleaned and cut into 1-inch pieces
  • For Lentils:
  • 4 oz (½ cup) dried Beluga (black) lentils, rinsed and picked over
  • ¼ tsp kosher salt, plus more to taste
  • 1 medium clove garlic, peeled and lightly crushed
  • 1 small bay leaf
  • Vegetable stock or water
  • 5 ml (1 tsp) sherry vinegar
  • 15 ml (1 Tbsp) extra virgin olive oil
  • For parsnip puree:
  • 1 lb parsnips, scrubbed, peeled and cut into 1-inch chunks
  • 1 medium garlic clove, peeled and lightly crushed
  • 240 ml (1 cup) cashew milk (or regular milk if you're not dairy-free)
  • 15 ml (1 Tbsp) olive oil or melted butter
  • Kosher salt
  • For serving:
  • Carrot Top Pesto
  • Optional: minced chives, carrot fronds or parsley
Procedure
  1. Roast carrots and mushrooms: Preheat oven to 425F. In a large bowl combine olive oil, balsamic, thyme leaves, salt, paprika and pepper. Add carrots and mushrooms and toss/rub to coat with seasoning. Arrange the vegetables in a single layer on one or two large baking sheets, and roast for about 20 minutes or until vegetables are browned in spots and carrots are easily pierced with the tines of a fork. (If using larger carrots they’ll take longer to cook. To shorten cooking time, cut each half lengthwise again to make them thinner.)
  2. Cook lentils: While vegetables are roasting, add lentils to a small saucepan along with kosher salt, crushed garlic clove, bay leaf, and stock or water to cover the lentils by one inch. Bring to a boil over high heat, reduce to a bare simmer and cover partially with a lid. Simmer lentils just until tender but still toothsome, about 20 minutes. Drain lentils, discarding garlic clove and bay leaf. Toss lentils with sherry vinegar and olive oil, and season to taste with salt and freshly ground pepper.
  4. Make parsnip puree: While lentils are cooking add parsnips, garlic and milk to a medium saucepan and bring to a boil. Reduce heat to simmer, cover with a lid, and cook until parsnips are tender, about 10 minutes. Using a slotted spoon, transfer parsnips and garlic to blender. Add about two thirds of the cooking liquid and ¼ teaspoon salt. Blend until smooth, adding more cooking liquid as necessary to achieve desired consistency. Add 1 tablespoon olive oil or butter and more salt to taste if desired, and puree just until silky and glossy. Don’t over-process the parsnips or you may end up with wallpaper paste.
  5. If you haven't made the Carrot Top Pesto already, now would be a great time to do it.
  6. Serve: Divide parsnip puree, lentils and roasted vegetables into four servings and distribute evenly among plates. Dollop with carrot top pesto, and garnish with minced chives, carrot fronds or parsley if desired.
Notes
If you don't have good aged balsamic vinegar, simmer regular balsamic in a saucepan until it reduces to a thick syrup. It will store at room temperature indefinitely and has many uses, so if you're going to do this I suggest cooking down at least a half-cup of vinegar at a time. That way you'll have some on hand for next time!
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/beluga-lentils-with-thyme-roasted-vegetables-parsnip-puree/