These addicting herb-garlic parsnip fries are paired with a mouthwatering tomato soup hummus that has all of the flavor and none of the mess!
Preheat the oven to 425 degrees F.
Prep your parsnips - peel them, cut off the ends, and slice them into fries of roughly the same shape (see photos for reference).
In a bowl or bag, drizzle the parsnips with just enough olive oil to evenly coat them (don't overdo it). Add in the spices, minced garlic, and nutritional yeast, and toss to coat.
On a baking sheet lined with parchment paper, bake fries in the oven for 30-35 minutes, turning halfway, and checking often at the end to ensure proper doneness.
While the fries are baking, make the tomato soup hummus.
In a pot on the stove, add in red lentils, water, olive oil, tomatoes, spices, and a small pinch of salt.
Bring lentil mixture to a boil, then reduce heat and simmer for about 15 minutes, or until lentils are tender but not mushy.
Once the mixture has cooled somewhat, add everything into a blender or food processor and blend on high until a hummus-like texture is formed. Taste, and adjust seasonings if necessary.
When done, spoon tomato soup hummus into a bowl and garnish with a little fresh olive oil and black pepper. (And fresh parsley if you're feeling fancy!)
Serve fries and tomato soup hummus warm. Enjoy!