Roasted Carrot and Potato, Lentils and Miso Parsley Sauce

Roasted Carrot and Potato, Lentils and Miso Parsley Sauce
from Cookie + Kate


Ingredients
You need 13 Ingredients
Steps
Showing 2 out of 4 Steps
  1. 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. Drain the lentils, return to pot, remove bay leaf and cover.
  2. 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 large, rimmed baking sheet. Bake for 30 to 35 minutes, tossing halfway, until the vegetables are tender and golden.

Cookie + Kate

Hello! I cook fresh, vegetarian recipes. My dog, Cookie, catches the crumbs.

http://cookieandkate.com/

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