Warm Beluga Lentils with Roasted Root Vegetables

1.Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper to prevent sticking.

2.On the baking sheet, toss the carrots, parsnips, and red onion wedges with 2 tablespoons of olive oil, the honey, salt, and pepper. Spread them in a single layer, ensuring they aren't crowded so they roast rather than steam.

3.Roast the vegetables for 25 to 30 minutes, tossing once halfway through, until they are fork-tender and have developed deep golden-brown caramelized edges.

4.While the vegetables roast, combine the rinsed lentils, vegetable broth, bay leaf, and thyme sprigs in a medium saucepan. Bring to a boil over high heat, then immediately reduce the heat to low, cover, and simmer for 20 to 25 minutes.

5.Check the lentils at the 20-minute mark; they should be tender but still hold their shape with a slight 'pop' (al dente). Drain any excess liquid and discard the bay leaf and thyme sprigs.

6.In a small jar or bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, Dijon mustard, and minced garlic until the dressing is fully emulsified.

7.Transfer the warm lentils to a large serving bowl and add the roasted root vegetables along with any flavorful oils left on the baking sheet.

8.Pour the balsamic dressing over the mixture and toss gently with a large spoon to coat. Fold in the fresh parsley and serve immediately while warm, or at room temperature.