{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
→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 & middle eastern lentils w/ a parsley pesto -- vegan, gluten-free, grain-free
Ingredients
- 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)
- 3 c. cooked lentils
- 1 1/2 tsp. cumin
- 1/2 tsp. coriander
- 1 TBS. olive oil
- 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
Instructions
- Preheat the oven to 400F.
- Scrub the potatoes. Cut into quarters, or smallish chunks.
- Peel the carrots & cut into slices.
- 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.
- Bake for 30 minutes. Stir, then bake for an additional 15 minutes, or until all potatoes are cooked thoroughly.
- 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.
- 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.
- Toss the pesto with the lentils.
- Toss cooked lentils with 1 TBS. olive oil, cumin & coriander.
- Serve potatoes alongside the lentil & parsley pesto, or toss them together & garnish with extra parsley.
- 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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