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Roasted Root Vegetable and Black Lentil Salad with Chimichurri Sauce
VERDANT FEAST25Ingredients
80Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 400 grams sweet potatoes (about 1 large, cubed)
- 200 grams carrots (about 3 medium)
- 200 grams parsnips (about 3 medium, can substitute for extra carrots or white potatoes)
- 2 Tbsp. chimichurri sauce (from recipe below)
- 1/4 tsp. salt
- 1/2 cup black lentils (uncooked, can substitute with any variety firm lentil such as puy or french)
- 1/8 tsp. salt (for water for boiling lentils)
- 3 cups water
- 1 Tbsp. chimichurri sauce (from recipe below)
- 6 Tbsp. fresh parsley (finely chopped)
- 2 Tbsp. fresh cilantro (finely chopped)
- 1/4 jalapeno (de-seeded with membranes removed for less heat if desired)
- 4 cloves garlic (finely minced)
- 2 Tbsp. extra virgin olive oil
- 1/4 tsp. dried oregano
- 1/4 tsp. sea salt (flakey)
- 400 grams sweet potatoes (about 1 large, cubed)
- 200 grams carrots (about 3 medium)
- 200 grams parsnips (about 3 medium, can substitute for extra carrots or white potatoes)
- 2 Tbsp. chimichurri sauce (from recipe below)
- 1/4 tsp. salt
- 1/2 cup black lentils (uncooked, can substitute with any variety firm lentil such as puy or french)
- 1/8 tsp. salt (for water for boiling lentils)
- 3 cups water
- 1 Tbsp. chimichurri sauce (from recipe below)
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