French Lentils with Roasted Roots, Caramelized Onions.

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Lentils are a nutrient powerhouse, packed with protein, fiber, and micronutrients.

Prep time: 15 min

Cook time: 45 min

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Ingredients

• 1 rutabaga, peeled and diced

• 1 celeriac, peeled and diced

• 2 tablespoons extra virgin olive oil

• ¾ cup dry French lentils

• 3 cups water or vegetable stock

• Sea salt

• 4 tablespoons lemon juice

• 1 large red onion, diced

• 1 lb thinly sliced mushrooms, variety of choice.

• 1 tablespoon mirin

• 2 tablespoons chopped fresh thyme leaves

• Chopped fresh parsley

Directions

1. Preheat oven to 400 degrees.

2. Toss rutabaga and celeriac with 1 ½ tablespoons olive oil, place on parchment lined baking sheet and roast for 20 minutes. Remove from oven and toss. Roast for an additional 20 minutes or until soft.

3. While vegetables are roasting, rinse lentils and place in a pot with vegetable stock. Bring to a boil, reduce heat, cover, and simmer until just tender about 20 minutes.

4. Remove from heat and drain well, toss with 1 ½ tablespoons olive oil, 1 tablespoon lemon juice, and season with a pinch of salt.

5. Using a large skillet, sauté onion in remaining oil over medium heat, until they become fragrant and start to brown.

6. Add mushrooms and mirin and continue to sauté for 10-13 minutes. Deglaze the pan with lemon juice. Fold in lentils and roasted vegetables and sauté to heat through. Taste and adjust seasonings.

7. Toss with fresh parsley and serve.

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