Lentils are a perfect compliment to winters colorful and sweet roots and squashes. Not only are there great source of protein, but their somewhat earthy and savory taste enhances a variety of winter meals. Although there are three main steps required to make this recipe, the prep time is minimal. This dish goes great with sautéed mustard greens, kale and/or collards.
- 1 rutabaga, peeled and diced
- 1 celeriac, peeled and diced
- 4 tablespoons extra virgin olive oil
- 3/4 cup dried French lentils
- 3 cups vegetable stock
- sea salt
- 4 tablespoons lemon juice
- 1 large red onion, diced
- 4 cups thinly sliced mushrooms
- 1 tablespoon mirin
- 2 tablespoons fresh thyme leaves, minced
- chopped fresh parsley
Preheat oven to 400 ℉.
Place rutabaga and celeriac in 8 x 8 inch baking dish, drizzle with 2 teaspoons olive oil and roast 20 minutes. Remove from oven and toss. Return to oven and roast an additional 20 minutes or until soft. Remove from oven and set aside.
While vegetables are roasting, rinse lentils and place in pot with vegetable stock and a pinch of salt. Bring to boil, reduce heat, cover and simmer until just tender, about 20 minutes. Remove from heat and drain well. Toss with 1 tablespoon oil and 1 tablespoon lemon juice and set aside.
In large skillet over medium heat, sauté onion in remaining tablespoon olive oil until it starts to brown, 5 to 7 minutes. Add mushrooms and mirin and continue sautéing. Add remaining 3 tablespoons lemon juice 1 tablespoon at a time to deglaze pan and caramelized vegetables. Add thyme and sauté 2 minutes longer, for a total sauté time of 12 to 14 minutes. Fold in lentils and roasted vegetables and sauté to heat through. Season to taste with salt, toss with parsley and serve.
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