Roasted Vegetables with Lentils and Lemon Dill Dressing
Ingredients
- 680g (1 small bag) fingerling potatoes, cut into small rounds
- 180g cooked lentils
- 4 parsnips, peeled and chopped
- 1 red onion, sliced
- 2-3 tbsp @love.legrand salted vegan butter
- 1/4 cup fresh dill, chopped
- 3 cloves garlic, minced
- 1 lemon, juiced
- salt and pepper, to taste
Dressing
- 4 tbsp @love.legrand plain vegan cream cheese
- 1 clove garlic, minced
- 2 tbsp fresh lemon juice
- 1 tbsp fresh dill, chopped
- 2-4 tbsp water to thin (or you could also use evoo)
- a pinch of salt and pepper
Preparation
Combine dressing ingredients in a small bowl. Stir until smooth, adding more water or oil to thin as needed. Set aside.
In a large cast iron pan, heat vegan butter and cook and season onions on the stove top for a few minutes until partially cooked.
Toss in potatoes and parsnips. Stir to coat in vegan butter and season with salt and pepper.
Transfer to the oven and roast at 400 degrees for 45 minutes, tossing halfway. The vegetables should be cooked and golden.
Toss in chopped dill, lemon juice and garlic and stir to combine.
Serve on a bed of warm lentils and drizzle with the lemon dill dressing.
Tips
Cut potatoes into small rounds for faster cooking. You can boil larger potatoes for 4-5 minutes before roasting if desired.
This recipe serves 4 people.
