French Style Parsnips in Curried Lentils

Ingredients (in order of appearence)

• Olive Oil
• Parsnips (chopped)
• Carrots (chopped)
• Garlic (minced limply)
• Sage (powdered)
• Fennel seed
• Thyme (powdered)
• Salt
• Curry powder
• Cayenne pepper powder
• Cumin
• Corriander
• Onions (thinly sliced)
• Water or broth
• Boullion paste or the like (if using water)
• Lentils

NOTE: The ratio of lentils to water is fairly key. I suggest 1.25 parts of lentils to 4 parts of water.

Equipment

• Sheet Pans
• Dutch oven or large pot
• Cutting board and knife for prep

Recipe

• Toss parsnips, carrots, and some garlic in olive oil with sage, fennel, thyme, and salt
• Spread on sheet pan (over parchment paper recomended) and bake at 400 degree farenheight for 10-20 minutes
• Bloom curry powder, cayenne, cumin, and corriander with olive oil in large dutch oven
• Toss chopped onions in, lower heat to minimum, and caramelize onions
• After onions are mostly caramelized add the rest of the garlic
• When onions are caramelized and garlic is fragrent, add roasted veggies and mix
• Add water and turn heat to high
• Put in boullion paste
• Add lentils
• Once water is boiuling, reduce heat and simmer till done

Serving Suggestion

Serve over rice or flatbread.