Parsnip Fries + Red Lentil Miso Hummus

• Vegan
• Gluten free

• Produce

  • 1 Garlic cloves
  • 1 Parsley, fresh
  • 3 Parsnips
  • 1 cup Red lentils, dry

• Condiments

  • 1/4 cup Red miso
  • 2 tbsp Tahini

• Baking & Spices

  • 1 good pinch Paprika, smoked
  • 1 Sea salt
  • 1 Sea salt and black pepper

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1 good splash Olive oil, Extra Virgin

Found on thegreenlife.ca

Description

Ingredients

• 1 cup dry red lentils
• ¼ cup red miso
• 1 tbsp apple cider vinegar (or lemon juice)
• 1-2 garlic cloves, to taste
• 2 tbsp tahini
• A good pinch of smoked paprika
• Sea salt, to taste
• Fresh parsley, chopped
• 3-4 parsnips
• A good splash of extra-virgin olive oil
• Sea salt and black pepper, to taste

Directions

• Rinse the lentils well and remove any debris. Place them in a medium saucepan with 2½ cups of water and bring to a boil over medium-high heat. Reduce heat and simmer until the liquid is absorbed and the lentils are tender, about 15 minutes, stirring frequently. (You may need to add more water, as necessary).
• Transfer cooked lentils to a food processor. Add all the other ingredients and blend until completely smooth. Taste and adjust seasoning, adding more vinegar/lemon or salt, as needed.
• Preheat the oven to 400°F. Line one (or two) baking sheet(s) with parchment paper.
• Scrub the parsnips under running water with a vegetable brush to remove any dirt. Cut the ends off, and slice them into ¼-inch sticks. Place in a bowl and toss with a generous drizzle of olive oil and a few pinches of sea salt and black pepper. Spread the fries evenly on the prepared baking sheet, making sure to leave some space between each fry.
• Bake for 15-20 minutes. Remove from the oven, flip the fries and bake for another 7-8 minutes, or until they are brown and crispy.
• Place hummus in a bowl. Garnish with a drizzle of olive oil if desired, chopped parsley, and a pinch of smoked paprika, and serve with the warm fries.

Nutrition