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eastern-european

Caraway Lentils with Roasted Root Vegetables and Mustard Pickle Relish

This roasted dish pairs brown lentils with dill pickles, Dijon mustard and caraway seeds. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Easy
Balanced High satiety Heart friendly Vegan Vegetarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

26 g Protein
99 g Carbohydrates
19 g Fat
23 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 84g brown lentils (dry) 296 kcal
  • 158g carrot 65 kcal
  • 135g parsnip 101 kcal
  • 17g canola oil 150 kcal
  • 68g dill pickles 8 kcal
  • 14g Dijon mustard 10 kcal
  • 11g apple cider vinegar 2 kcal
  • 3g caraway seeds 9 kcal
  • 11g fresh parsley 4 kcal
  • 2g salt 0 kcal
  • 1g black pepper 3 kcal

Cooking instructions

  1. carrotparsnipcanola oilcaraway seedssaltblack pepper
    Heat oven to 425 F. Toss carrot and parsnip with 1 tbsp canola oil, salt, black pepper, and half the caraway seeds. Roast on a sheet pan until browned and tender, 20 to 25 minutes.
  2. brown lentils (dry)caraway seeds
    Meanwhile, simmer lentils in water until just tender, 18 to 22 minutes; drain well. Stir in remaining caraway seeds while warm.
  3. dill picklesDijon mustardapple cider vinegar
    Make the relish: finely chop the pickles and mix with mustard and apple cider vinegar.
  4. brown lentils (dry)fresh parsleysaltblack pepper
    Finish lentils: in a bowl toss drained lentils with relish and parsley. Adjust salt and pepper to taste.
  5. brown lentils (dry)apple cider vinegar
    Serve: plate lentils and top with roasted root vegetables. Add a small splash of vinegar if you want it brighter.

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