Ok, so I didn't refuse to go to the store, but a sleeping baby prevented my leaving the house as dinner rapidly approached.  After rifling through the pantry and vegetable bins, I found lentils, carrots, parsnips, kale and a couple of pieces of bacon.  I make a lot of these "everything but the kitchen sink" warm salads, and I love them.  As always, I made enough for today's lunch.

3 large carrots, cut into half moons

1 bunch small parsnips, sliced into rounds

3 slices bacon

1 bunch kale, stems removed and chopped

1 cup lentils

1/2 cup nuts (I used some spiced pecans leftover from a chopped salad)

olive oil

sea salt & pepper

Preheat oven to 375 degrees.

Toss the carrots and parsips with a couple of tablespoons of olive oil and season with sea salt and pepper.  Place on a baking sheet and roast until golden, about 20 minutes, depending on thickness of vegetables. 

Put bacon in a large skillet.  Heat pan to medium high and cook bacon until crispy on one side, then flip.  When bacon is done, remove to a plate.  Cook kale in the same skillet over medium heat.  While kale is cooking, chop bacon.

Combine lentils with two cups of water or stock in a saucepan.  Bring to a boil, then reduce heat to a simmer.   Cook about 30 minutes until tender.  Drain. 

In a large bowl, combine carrots and parsnips, bacon, kale, nuts, bacon and lentils.