Photo: Lars Blankers
Roasted Carrot and Potato, Lentils and Miso Parsley Sauce
13 ingredients
15 min + 35 min
4 to 6
openrecipes
Roasted carrots and potatoes tossed with lentils and a lemony parsley sauce with miso. A hearty winter meal that is both vegan and gluten free.
Estimated Nutrition (whole recipe, rough)
531
Calories
18g
Protein
16g
Fat
86g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Miso | 1 tbsp (18g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Green Lentil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound red potatoes, preferably organic (about 3 large)
- 5 medium carrots, preferably organic, cut on the bias into 1-inch pieces
- 2 tablespoons olive oil
- 1½ cups vegetable broth (or water)
- 1 cup French green lentils (or regular brown lentils), picked through to remove debris and rinsed
- 1 bay leaf, optional
- 1½ cup fresh parsley, gently packed
- 1 lemon, zested and juiced
- 4 garlic cloves, roughly chopped
- 1¾ teaspoon white miso
- Pinch red pepper flakes
- 3 to 4 tablespoons olive oil
- Freshly ground black pepper and salt, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookieandkate ·
Recipe sourced from
openrecipes