Loaded Med-Style Parsnip Fries
  • 1cup black lentils
  • 1 1/2lbs parsnips
  • 2tsp avocado oil or grapeseed oil
  • 1tsp dried thyme
  • 1/4tsp salt
  • 1cup hummus
  • 2 Roma tomatoesdiced, plum
  • 1 English cucumberdiced
  • 1/3cup chopped red onion
  • 1/2cup crumbled feta
  • 1/3cup chopped parsley
  • 1Tbsp balsamic vinegar
  • 2tsp extra-virgin olive oil
  1. In large saucepan, place lentils with 4 cups water. Bring water to a boil; reduce heat to medium-low and simmer, covered, until lentils are tender, about 20 minutes.
  2. Preheat oven to 425 F. Slice parsnips into French fry-sized strips. Toss parsnip strips with avocado or grapeseed oil, thyme, and salt. Spread out on rimmed baking sheet and roast for 20 minutes, until golden brown, flipping parsnips halfway.
  3. To serve, spread hummus on large serving platter and top with parsnip fries, lentils, tomato, cucumber, red onion, feta, and parsley. Drizzle on balsamic vinegar and olive oil.
Recipe Notes

Per serving: 500 calories; 23 g protein; 14 g total fat (4 g sat. fat); 75 g total carbohydrates (13 g sugars, 28 g fibere); 621 mg sodium