Roasted Root Vegetables with French Lentils and Toasted Walnuts

From Vegan on the Cheap

Ingredients:

1/2 cup french lentils
2 large beets
2 med. carrots, cut into 1/4 inch strips
2 med. parsnips, peeled and cut into 1/4 inch strips
1/3 cup olive oil, plus more for roasting vegetables
1 1/2 tablespoon dijon mustard (we used honey mustard dressing b/c we didn't have dijon mustard)
1 tsp. marjoram
1 T. parsley
2 T. red wine vinegar
1/2 tsp. sugar
6 cups mixed salad greens
1/2 cup tofeta (or if you are eating cheese, just use feta)
      Tofeta-8 oz cubed extra firm tofu marinated for 30 mins in 1/2 cup olive oil, 1/2 cup lemon juice,
      2 crushed garlic cloves, 1 tsp. salt, 1/2 tsp. dried oregano
1/4 cup toasted walnuts

1. Boil lentils until tender, drain, and set aside.
2. Preheat oven to 400.
3. Place the beets (whole) on a sheet of foil, drizzle with oil. seal beets in the foil and roast until soft, about 1 hour. Arrange carrots and parsnips in a single layer on an oiled baking pan.  Drizzle with oil and season with salt and pepper. Cover with foil and roast until soft, about 35 mins.
4. When vegetables are tender, remove from oven and set aside to cool for a few mins. When beets are cool enough to handle, remove the skin, cut into thin slices and set aside.
5. In a small bowl, or salad dressing mixer, add mustard, marjoram, parsley, vinegar, sugar, and olive oil. Mix until well blended.
6. Toast walnuts.
7. Arrange lettuce on plates. Top with beets, carrots, parsnips, lentils, tofeta, walnuts, and salad dressing.

Enjoy!

~ by J & J