Stuffed Parsnip Canoes with Herby Lentil Crunch

Ingredients

• large parsnips, halved lengthwise4
• olive oil3 tablespoons
• cooked lentils2 cups
• carrot, finely diced1
• red onion, finely diced1/2
• garlic, minced2 cloves
• parsley, chopped1/4 cup
• lemon juice2 tablespoons
• breadcrumbs1/2 cup
• feta, crumbled1/3 cup
• ground cumin1 teaspoon
• salt1 teaspoon

Method

1. 1Heat the oven to 425°F and line a baking sheet.
2. 2Brush the parsnip halves with 1 tablespoon olive oil and roast cut-side up for 20 minutes.
3. 3While they roast, sauté the onion, carrot, and garlic in 1 tablespoon olive oil until softened.
4. 4Stir in the lentils, cumin, lemon juice, parsley, salt, and a splash of water to moisten.
5. 5Mix the breadcrumbs with the feta and remaining olive oil in a small bowl.
6. 6Scoop a shallow groove into each roasted parsnip half if needed, then spoon in the lentil mixture.
7. 7Top with the breadcrumb mixture and bake for 10 to 12 minutes until golden and sizzling.

Tips

• Choose similarly sized parsnips so they roast evenly and hold the filling neatly.
• If the parsnips are very thick, parboil them for 5 minutes before roasting to speed up tenderness.
• These make a complete lunch with a simple green salad on the side.

Nutrition