INGREDIENTS
1 lb
carrots
2 tbsp
olive oil
1 serving
kosher salt and pepper
1 cup
black lentils
1/2 cup
parsley leaves and tender stems
1/2 cup
goat cheese
1 tbsp
sage leaves
4 tbsp
butter
1 tbsp
olive oil
2 tbsp
red wine vinegar
1 tsp
maple syrup
1 serving
kosher salt and pepper