Ingredients

• 1 tasse green lentils
• 3 tasses water
• 2 moyennes carrots
• 2 moyens parsnips
• 1 moyenne beet
• 0.5 petite butternut squash
• 3 cuillères à soupe olive oil
• 2 cuillères à soupe maple syrup
• 1 cuillère à soupe cider vinegar
• 1 cuillère à café Dijon mustard
• 2 cuillères à soupe toasted pumpkin seeds
• 2 cuillères à soupe fresh parsley
• to taste salt
• to taste black pepper

Instructions

1. 1

   Preheat the oven to 200°C (400°F).

2. 2

   Rinse the lentils and cook them in boiling water for 20 to 25 minutes, until tender. Drain and set aside.

3. 3

   Toss the carrots, parsnips, beet and squash with 2 tablespoons olive oil, 1 tablespoon maple syrup, salt and pepper.

4. 4

   Spread the vegetables on a parchment-lined baking sheet and roast for 25 to 30 minutes, turning halfway through, until tender and lightly caramelized.

5. 5

   Whisk the remaining olive oil and maple syrup with the cider vinegar and Dijon mustard. Season to taste.

6. 6

   Divide the cooked lentils among four bowls. Top with the roasted root vegetables.

7. 7

   Drizzle with vinaigrette and garnish with toasted pumpkin seeds and fresh parsley.