Roasted Lentils with Parsnip
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just over an hour and tastes like you spent way more effort than you actually did. Roasted lentils with parsnip is hearty, satisfying, and packed with protein and fiber from the lentils, which keep you fuller longer. The best part? It's incredibly budget friendly and uses simple ingredients you probably already have in your pantry. The earthy sweetness of the roasted parsnips pairs beautifully with warm spices like cumin and smoked paprika, creating something that feels fancy but is honestly as easy as tossing everything in a pan.
Ella x
Ingredients
- 237 mlgreen lentils(rinsed and drained)
- 1 poundparsnips(peeled and cut into 1-inch cubes)
- 473 mlvegetable broth
- 3 tablespoonsolive oil
- 1yellow onion(diced)
- 3garlic cloves(minced)
- 1 teaspoonground cumin
- ½ teaspoonsmoked paprika
- 2 sprigsfresh thyme
- ¾ teaspoonsea salt
- ¼ teaspoonblack pepper
- 1 tablespoonlemon juice
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). On a large baking sheet, toss the cubed parsnips with 1.5 tablespoons of olive oil, half the salt, and a pinch of pepper. Spread them in a single layer and roast for 20 minutes until they start to caramelize.
Tip: Don't skip the parsnip pre-roasting—it develops their natural sweetness.
- 2
While parsnips roast, heat the remaining 1.5 tablespoons of olive oil in a medium saucepan over medium heat. Add diced onion and sauté for 3-4 minutes until softened, then stir in minced garlic and cook for another minute until fragrant.
- 3
Add the rinsed lentils, cumin, and smoked paprika to the saucepan. Stir constantly for 1-2 minutes to toast the spices and coat the lentils.
Tip: Toasting the spices releases their essential oils for deeper flavor.
- 4
Pour in the vegetable broth and add the thyme sprigs. Bring to a boil, then reduce heat to low and simmer for 20-22 minutes until the lentils are tender but still hold their shape.
Tip: Green lentils maintain their texture better than red or brown varieties during cooking.
- 5
Remove the roasted parsnips from the oven once golden and caramelized. Add them to the lentil mixture and stir gently to combine.
- 6
Remove the thyme sprigs from the pot. Stir in the lemon juice and adjust seasoning with additional salt and pepper to taste.
Tip: The lemon juice brightens the earthy flavors and adds a fresh finish.
- 7
Transfer the roasted lentil and parsnip mixture to a serving dish and let it rest for 2-3 minutes before serving. Optional: drizzle with extra virgin olive oil for added richness.
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