2 cups dry red lentils (TRY: Bob’s Red Mill Red Lentils)
1 cup cooked or BPA-free canned chickpeas
2 tbsp fresh lemon juice
1/4 cup chopped fresh flat-leaf parsley leaves
8 parsnips (about 3 lb), trimmed and peeled
1 tbsp olive oil
1 tsp ground coriander
Sea salt and fresh ground black pepper, to taste
1 tbsp chopped fresh flat-leaf parsley leaves
1 tsp finely grated lemon zest
Prepare Parsnip Fries: Preheat oven to 450°F. Cut parsnips in half crosswise. Halve (or quarter thick parts) lengthwise to make fries of roughly the same size.
In a large bowl, toss parsnips with 1 tbsp oil, coriander, salt and pepper. Spread parsnips on a large, rimmed parchment lined baking sheet. Bake, tossing once or twice, until golden brown and tender, about 30 minutes.
Meanwhile, in a Dutch oven on medium-high, heat 1 tbsp oil; add carrots, onion and garlic and cook, stirring occasionally, until softened, about 6 minutes. Add cumin, ginger, turmeric, cayenne, cinnamon, salt and pepper; cook, stirring, for 1 minute.
Stir in tomatoes, broth, squash, lentils and chickpeas; bring to a boil. Reduce heat, cover and simmer until lentils and squash are tender, 10 to 15 minutes. Stir in lemon juice and 1/4 cup parsley; simmer for 1 minute. Toss fries with 1 tbsp parsley and lemon zest. Serve with stew.