Curried Carrots and Parsnips
with Red Lentils
You’ll keep warm this fall with this hearty (and Vegetarian!) stew. Parsnips, carrots and potatoes are cooked and tossed with red lentils, and seasoned with curry powder. Cool it off with some yogurt and fresh cilantro.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.