1 medium yellow onion

4 cloves of garlic

2 – 3 T. fresh parsley, finely minced and set aside; reserve the parsely stems

Juice and zest of 1/2 a lemon

1 1/4 C. de Puy lentils, rinsed and picked over

1 tsp. extra virgin olive oil

Salt and pepper

 

Preheat the oven to 375 degrees F. Peel and cut the butternut into 1″ cubes, then halve the onion and cut into large-ish wedges. Coat everything with the olive oil, salt to taste, and roast with two cloves of oiled garlic until everything is tender, about thirty minutes.  While that’s roasting, put the rest of the onion, garlic, and reserved parsley stems in a pot of water and bring it to a lively simmer. After it’s simmer for ten minutes fish out all the vegetable matter and salt the broth, then add the lentils and cook until done. Toss the roasted vegetables and the lentils together in a large bowl with the lemon juice and zest, as well as more salt and pepper if needed. Eat warm or cold.

 

 

Yield:

Calories:

Fat:

Fiber: