Roasted Carrot and Potato, Lentils and Miso Parsley Sauce

Ingredients

Contains: soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 425°F (220°C). Halve or quarter the potatoes so they are roughly the same size as the carrot pieces. Toss the potatoes and carrots with 2 tablespoons olive oil, salt and pepper, spread on a baking sheet and roast for 25 minutes, turning once, until tender and browned at the edges.

2. While the vegetables roast, put the lentils, vegetable broth or water and bay leaf (if using) in a saucepan. Bring to a boil, then reduce to a gentle simmer and cook for 20 to 25 minutes until the lentils are tender but hold their shape. Drain any extra liquid and discard the bay leaf.

3. To make the sauce, put the parsley, garlic, lemon zest and lemon juice, miso, red pepper flakes and 3 to 4 tablespoons olive oil in a food processor or blender. Blend until finely chopped and smooth, adding a splash of water to loosen if needed. Season with salt and pepper to taste.

4. Transfer the roasted vegetables and lentils to a large bowl. Add about half the parsley sauce and gently toss to combine. Taste and adjust the salt and pepper.

5. Spoon the remaining sauce over the top and serve warm.