Warm Salad with Lentils, Cabbage, Carrots and Mustard Dressing

Prepare the ingredients.. Prepare all the ingredients and preheat the oven to 200 C 👩‍🍳✨

Peel the carrots and parsley root. Clean the carrots and parsley root and leave them whole, or if the pieces are larger, cut them lengthwise in half 🥕

Slice the kale. Wash the kale, pat it dry, and cut it into medium-thick strips 🥬

Put the vegetables to roast. Spread the vegetables on a baking sheet, drizzle with olive oil, season with salt and pepper, add a pinch of caraway and cinnamon, and toss. Roast in the oven at 200 C for about 15-20 minutes, until softened and lightly caramelized 🥕

Cook the lentils. Bring water to a boil in a saucepan, add the lentils, and cook over low heat for about 20 minutes, until tender 🍲

Prepare the dressing.. In a bowl, whisk together the olive oil, lemon juice, honey, and mustard, and season with salt and pepper

Mix the salad. After roasting, combine the vegetables with the salad mix, lentils, and the prepared dressing 🥬

Serve. Serve, and optionally garnish with parsley leaves (if you had parsley with the leaves as well :) 🍽️✨