Roasted Parsnip & Green Lentil Bowl

Roasted Parsnip & GreenLentils

  • Servings: 2
  • Difficulty: Pretty easy


  • 5 Medium Parsnips
  • 2 Tablespoons Olive oil
  • 150g Green Lentils
  • 2 Handfuls of Watercress
  • 2 Tablespoons Chopped Roasted Hazelnut
  • Beetroot & Feta Dip
  • Salt and Pepper

For the dressing-

  • 6 Tablespoons Rapeseed Oil
  • 3 Teaspoons Honey
  • 1 Teaspoon English Mustard
  • 1 Clove of Crushed Garlic


  • Set your oven to 180C. Peel and chop your parsnips into uniformly sized pieces. Spread them out in a baking tray and drizzle with the olive oil. Roast them in the oven for approx 40 minutes, until they are golden brown and have a slight crisp to them.
  • Meanwhile, in a large saucepan, add your lentils to 1.2l of water. Bring to the boil and then simmer for 35 mins.
  • To make the dressing it is very straightforward- add each of the sauces and oils to a bowl and mix thoroughly.
  • Once the lentils are done, drain them and add them to a deep bowl. Then add your cooked parsnip and pour in your dressing (remember to mix it again, just before you add it) and stir everything together.
  • Sprinkle on a tablespoon of chopped hazelnuts per portion and serve with a handful of watercress and beetroot dip.

This recipe has been adapted from that appearing in Hugh Fearnley Whittingstall’s cookbook ‘Veg’.

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