Looking for a warm, hearty fall meal that is as healthy as it is delicious? Definitely try out this lentil dish. It may not look very appetizing in the photo (yes, I'm still mastering the art of food photography with an iPhone, if that even exists) but my boyfriend and I both ate very slowly just to thoroughly enjoy all of the flavor of the dish.
At first I wanted to qualify this post as a "No Meat Monday" option, but it has a bit of bacon that purely adds flavor rather than crunch. I'm considering trying a bacon substitute, something I've never done before, to see if it still packs the same flavor without removing it from the vegetarian realm. However, the fresh roasted garlic is an absolute must.
1 tablespoon olive oil
1 yellow onion, diced
3 parsnips, diced
2 carrots, diced
1 potato, diced
5 slices cooked bacon, crumbled
6 gloves roasted garlic, chopped*
1 cup lentils (I used green lentils) with corresponding amounts of liquid (preferably vegetable stock) to cook as suggested on the packaging - most likely 4 cups liquid per cup of lentils
2 tablespoons butter
1 tablespoon sage, chopped
Salt and pepper for seasoning
Heat the olive oil in a medium cooking dish and when hot, add the onion. Saute the onion for 4-5 minutes until it is translucent. Add the parsnips, carrots, potatoes, garlic, and bacon and saute for another 4-5 minutes.
Add the vegetable stock and bring to a boil. Once boiling, add the lentils and continue to boil for another 5 minutes. Reducing the heat to a simmer and cook until the lentils are soft and the liquid is gone.
Add the butter and sage and season (to taste) with salt and pepper.
*Note: If you've never roasted garlic, it's actually quite simple. Preheat the oven to 350 degrees and separate the garlic cloves and remove their covering. Place the cloves into a baking dish and cover with aluminum foil. Bake the cloves in the over for about 15 minutes or until soft but not falling apart. It is worth the effort, I promise!
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