French Lentils with Roasted Roots

French Lentils with Roasted Roots
French Lentils with Roasted Roots

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Rutabaga, peeled and diced

  • 1

    Celeriac, peeled and diced

  • 4

    Tbsp EVOO

  • 3/4

    C Dry French Lentils

  • 3

    C Vegetable stock or water

  • Sea Salt

  • 4

    Tbsp Lemon Juice

  • 1

    Large Red Onion, diced

  • 4

    C Thinly Sliced Mushrooms

  • 1

    Tbsp Mirin

  • 2

    Tbsp Fresh Thyme Leaves, minced

  • Chopped Fresh Parsley

Directions

Preheat oven to 400o. Place rutabaga and celeric in 8 x 8 baking dish, drizzle with 2 Tbsp olive oil and roast for 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 a boil, reduce heat, cover and simmer until just tender (about 20 minutes). Remove from heat and drain well. Toss with 1 Tbsp il and 1 Tbsp lemon juice and set aside. In large skillet over medium heat, saute onion in remaining tablespoon of olive oil until it starts to brown (5-7 minutes), Add mushrooms and mirin and continue sauteing. Add remaining 3 Tbsp lemon juice 1 Tbsp at a time to deglaze pan and caramelize vegetables. Add thyme and saute 2 minutes longer, fro a total saute time of 12-14 minutes. Fold in lentils and roasted vegetables and saute to heat through. Season to taste with salt, toss with parsley and serve.

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