roasted yukon potatoes and carrots w/ middle eastern lentils + parsley balsamic pesto

roasted yukon potatoes and carrots w/ middle eastern lentils + parsley balsamic pesto | vegan, gluten-free, grain-free // bring joy

{roasted yukon potatoes and carrots w/ middle eastern lentils + parsley pesto}

Do you watch Downton Abbey?

I do. Well, kinda, sorta. Let me explain.

I’m finishing up season two.

(So it’s taken me a while to get through the episodes. But I do love watching it.)

Somehow, this dish reminds me of Downtown Abbey. In fact, anytime I eat roasted potatoes I think of everything British.

I admit I’m an anglophile.
(I love British history, all of Thomas Hardy’s novels, Sherlock the TV series, I even like listening to the BBC radio late at night.)

Did I tell you I did a study abroad trip to England about a decade ago? It was a hiking tour. I remember eating a lot of potatoes &, (this was my pre-vegetarian days), a lot of weird small birds.

Anyway, back to Downton & this dish.

{Which by the way, I watch Downton on Amazon Prime–it includes free streaming of a huge collection of TV series & movies. It’s $99 a year. Bummed that they increased it from $79, but with free 2-day shipping plus free online streaming, it’s still less than $9 a month, which I think is still a pretty great deal, especially considering I order at least once a month from Amazon. {I buy my Nutiva organic hemp protein powder& PB2 powder (you know I LOVE that stuff) every month.}

→You can try Amazon Prime out for 30 days for FREE to see if you like it, HERE.

One thing I like about Downton is how much time they spend in the kitchen & around the dinner table.

One of my favorite characters is the cook, Mrs. Pattmore. Maybe it’s because I can relate to the “I’m the cook, I’m running the show” attitude. Or the compulsive need to make sure everyone is well fed. Who knows.

So this dish is a great Sunday meal (we ate this for Easter dinner, along with my fave carrot cake). The roasted yukon potatoes and carrots go well with the parsley pesto & lentils, creating a hearty (a little more elegant, than say chili) meal. I froze the leftovers & used them as the foundation for a soup the following week. Love when I can do that.

roasted yukon potatoes & carrots w/ middle eastern lentils & parsley balsamic pesto

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 12 servings

Serving Size: 1/12 of recipe

Calories per serving: 288

Fat grams per serving: 9 g

roasted yukon potatoes & carrots w/ middle eastern lentils & parsley balsamic pesto

roasted yukon potatoes & carrots & middle eastern lentils w/ a parsley pesto -- vegan, gluten-free, grain-free


    for the potatoes
  • 15 small yukon yellow potatoes
  • 4 medium carrots
  • 3 TBS. olive oil
  • 2 TBS. no salt seasoning
  • 1 1/2 tsp. garlic powder
  • 1 1/2 tsp. kosher salt (or 1/2-3/4 tsp. sea salt)
  • for the lentils
  • 3 c. cooked lentils
  • 1 1/2 tsp. cumin
  • 1/2 tsp. coriander
  • 1 TBS. olive oil
  • for the pesto
  • 1/2 bunch large parsley
  • 1/2 c. hemp nut seeds
  • 1/4 c. balsamic vinegar
  • 1/4 c. olive oil
  • salt (a few pinches--about 1/4 tsp. or more to taste)
  • + extra chopped parsley for garnish


    for the potatoes
  1. Preheat the oven to 400F.
  2. Scrub the potatoes. Cut into quarters, or smallish chunks.
  3. Peel the carrots & cut into slices.
  4. In a large glass baking dish, place potatoes & carrots. Drizzle olive oil & sprinkle seasonings & salt over potatoes. Using your hands, toss. Make sure potatoes are evenly coated with seasonings & olive oil.
  5. Bake for 30 minutes. Stir, then bake for an additional 15 minutes, or until all potatoes are cooked thoroughly.
  6. for the pesto
  7. This pesto is very similar to my hemp nut kale pesto, with a few variations. But the idea is the same--fat, salt, & greens. In a food processor using the S blade, add loosely chopped parsley, hemp nuts, olive oil, & a few pinches of salt.
  8. Pulse a few times, then process on medium speed for a minute or two. You want the pesto to not be too chunky, but it's not a puree either.
  9. Toss the pesto with the lentils.
  10. for the lentils
  11. Toss cooked lentils with 1 TBS. olive oil, cumin & coriander.
  12. to assemble
  13. Serve potatoes alongside the lentil & parsley pesto, or toss them together & garnish with extra parsley.
  14. Leftovers freeze well, or store in fridge for 3-5 days.

7 g fiber, 45 g carbs, 8 g protein, 2 g sugar, 156 mg sodium; 8 WWP points

Do you watch Downton? Who’s your fave character? 


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  1. michelle trudy holtz
    on June 16, 2014 at 12:56 pm said:

    Always love a roasted potato! And since I’m with a store that sells Balsamic Vinegar… This is perfect!

    And I admit it, I felt like a meerkat for a second as I sat up completely straight in my chair at the mention of the Sherlock series. Whoo fandom!

  2. Gabby @ the veggie nook
    on May 8, 2014 at 6:21 pm said:

    Ok first- YES DOWNTON. This show is so wonderful and heart breaking all at the same time. And I LOVE Mrs. Pattmore too! I always imagine that if I lived in that era, I would totally be a kitchen maid a la Daisy or a cook 🙂

    This looks so delicious Janae! And wouldn’t you know I just bought a big bunch of parsley 😉

  3. Meredith @ Unexpectedly Magnificent
    on May 8, 2014 at 7:50 am said:

    Oooh, balsamic pesto? Two of my favorite things combined! This looks delicious! 🙂

  4. Laurie
    on May 7, 2014 at 7:30 pm said:

    I love Downton Abbey! My husband and I both do and can hardly wait for each new season. I like Mrs. Patmore because she has such a big heart–doing so many little nice things for Daisy. But my favorite character is the Dowager Countess. The writers give Maggie Smith so many great lines!

    • Janae Wise
      on May 7, 2014 at 8:19 pm said:

      “But my favorite character is the Dowager Countess. The writers give Maggie Smith so many great lines!”

      Oh my goodness. Isn’t that the truth. And Maggie executes them so well.

  5. Emma
    on May 7, 2014 at 4:57 pm said:

    I LOVE roast potatoes! I went for years without them out of carb-phobia but I’m happy to say that they’re back in my life. And you know I love Middle Eastern too 😀
    I’m one of the few people i know that doesn’t watch Downton. I don’t really watch any TV…

    • Janae Wise
      on May 7, 2014 at 5:18 pm said:

      Oh dear! I’m so glad you recovered from you carb-phobia. That’s the worst. I feel so bad for all those atkins-folks. Missing out, I tell ya.

      I don’t actually have much time to watch TV, but if it’s late at night & I’m nursing the baby or folding laundry, well, it’s the perfect time to watch TV guilt-free :).

      Am I right in my assumption that potatoes are standard British fare? They’re not really that big here (unless french fries & potato chips count).

  6. Rebecca @ Strength and Sunshine
    on May 7, 2014 at 4:14 pm said:

    This is right up my ally! Potatoes and Lentils make the world go ’round 😉

    • Janae Wise
      on May 7, 2014 at 5:20 pm said:

      “Potatoes and Lentils make the world go ’round ;)”

      You & me both! 🙂