This recipe is from a terrific vegetable book from the River Cottage series called Veg. It brings together fresh spinach, cooked lentils and roasted parsnips with a harmonizing honey-mustard vinaigrette. Serve it as a main dish or as a side for roast pork, chicken or fish. This is best served at room temperature.
Preheat the oven to 400 degrees F. Toss the parsnips with the oil, season with salt and pepper and arrange in a single layer on a baking sheet. Roast until they are deeply browned, turning once or twice, about 30 minutes.
Meanwhile, cover the lentils in a sauce pan with water and bring to a boil. Salt the water, add the garlic and bay leaf and reduce the heat to simmer until the lentils are just tender, about 20 minutes. Drain well and discard the garlic and bay leaf.
To make the dressing, whisk the oil, lemon juice, honey, mustard and garlic in a small bowl, or use an immersion blender for a smoother dressing. Season to taste with salt and pepper.
When the lentils are cooked, toss them with most of the dressing to lightly coat. Toss the spinach with the remaining dressing and season to taste with salt and pepper.
To serve, make a loose bed of spinach on a platter and distribute the parsnips and lentils over it. Top with a shower of sunflower seeds.
Copyright 2021 Lynne Curry