2 carrots
2 parsnips
juice and zest of half a lemon
1 teaspoon mustard
1 teaspoon honey or agave
4 tablespoons extra-virgin olive oil
pinch of salt and white pepper
1 cup cooked puy lentils
fresh parsley, chopped
Scrub your carrots and parsnips and, using a regular vegetable peeler, peel off ribbons of each one, slowly turning them at their bases as you go along. Continue peeling until you cannot make any more (you can snack on the stubs that remain!)
In a small bowl, whisk the lemon juice, zest, mustard and honey or agave. Slowly drizzle in the olive oil as you whisk. Taste, and add a pinch or two of salt and pepper to taste. Gently stir the shredded vegetables with the dressing and lentils, and finish by sprinkling in the parsley.
