Roasted Carrot and Potato, Lentils and Miso Parsley Sauce

INGREDIENTS

• 1 pound red potatoes, preferably organic (about 3 large)
• 5 medium carrots, preferably organic, cut on the bias into 1-inch pieces
• 2 tablespoons olive oil
• 1½ cups vegetable broth (or water)
• 1 cup French green lentils (or regular brown lentils), picked through to remove debris and rinsed
• 1 bay leaf, optional
• 1½ cup fresh parsley, gently packed
• 1 lemon, zested and juiced
• 4 garlic cloves, roughly chopped
• 1¾ teaspoon white miso
• Pinch red pepper flakes
• 3 to 4 tablespoons olive oil
• Freshly ground black pepper and salt, to taste