Ingredients
Scale
- 3 medium parsnips, cut into sticks ( cut in half width wise each fat part in 4 each thin part in 3 length wise)
- 4 medium carrots, cut into sticks ( cut in half width wise each fat part in 4 each thin part in 3 length wise)
- 1 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/2 cup green french lentils , rinsed
- 1 cuptri color quinoa , rinsed
- 1 tsp extra virgin olive oil
- 1/2 tsp sea salt
- 1 cup canned light coconut milk
- 1 1/2 tsp grated ginger
- 1 tsp ground turmeric
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/2 cup fresh cilantro, chopped
- 1 tbsp fresh squeezed lime or lemon juice
- 1 tsp maple syrup
Instructions
- Preheat oven to 400F. Line a baking sheet with parchment paper
- Place parsnips and carrots in a resealable bag with 1/2 teaspoon of sea salt and 1 tablespoon of olive oil. Sea the bag and massage until they are all well coated with the oil
- Place carrots and parsnips on the lined baking sheet and bake for 20 minutes. Set a side
- To prepare the lentils, bring salted water to a boil in a medium sauce pan. Add rinsed lentils, lower heat to medium-low and cook uncovered for 30-35 minutes until tender. Drain well and set aside
- To prepare the quinoa, heat 1 teaspoon of olive oil in a medium sauce pan. Add rinsed quinoa, mix well to coat and saute for 5 minutes, stirring frequently. Add 1 cup water and 1/2 teaspoon salt and cook covered for 20 minutes. Remove from heat and let quinoa rest for 15 minutes. Uncover and fluff it up with a fork
- Heat coconut milk in a large, deep skillet. Add turmeric, ginger, salt and pepper and stir well. Add lentils, carrots and parsnips and let simmer for 10 minutes
- Remove from heat. Add cilantro, lime or lemon juice and maple syrup. Serve immediately over quinoa
Notes
Freeze the remaining coconut milk for later use.
- Prep Time: 20 mins
- Cook Time: 1 hour 15 mins