Roasted Root Vegetables in Chimichurri Sauce

Pre-heat the oven to 400 F. Then line a baking tray with parchment paper, and set it aside.

While the oven pre-heats, make the chimichurri sauce. Add chopped parsley and cilantro, garlic, jalapeno, oregano, salt, extra virgin olive oil, and red wine vinegar to a small bowl. Mix very well, then cover the dish and set the sauce aside to let the flavors meld.

Then chop the vegetables (carrots, sweet potatoes, and parsnips) into small 1/2" cubes. Peel the parsnips, but leave the (washed) skins on the sweet potatoes and carrots unless you particularly dislike the skins (they add lots of vitamins and flavor!). Add them to the baking tray, and toss them with 3 Tablespoon of the chimichurri sauce (be sure there is some oil and not only herbs in your Tablespoons) and 1/4 teaspoon salt until the vegetables are well coated. The vegetables should be well-coated in the spiced oil.

Roast the vegetables for 60-70 minutes or until the vegetables are tender enough to be easily pierced with a fork and crispy and slightly browned on the exterior.

While they roast, bring the black lentils to a boil in 3 cups of water and 1/8 tsp salt. Reduce heat, and allow the lentils to simmer for 25-30 minutes or until soft enough to eat but not mushy. Strain off excess water, and toss the lentils with 1 Tablespoon chimichurri sauce.

Spread the black lentils over a serving platter, and top with roasted veggies. Spoon the remainder of chimichurri sauce over the top of the salad. optional garnish with fresh lambs lettuce or pea shoots (some kind of soft baby greens) if desired.