Lentils with Roasted Roots and Thyme Mushrooms

This is a staple in our house during the cool fall and winter months! There’s so much warmth, comfort, and nutrition packed into this dish! It looks like a long list of ingredients, but it comes together fairly effortlessly. You can use any type of roots such as carrots and turnips or beets, just roast those separately so they don’t turn everything pink. You could also add some cooked quinoa and mix it in with the lentils for an extra dose of protein power!

Makes: About 6 servings

Ingredients:

1 rutabaga, peeled and diced

1 celeriac (celery root), peeled and diced

4 tablespoons vegetable broth or extra virgin olive oil

¾ cup dry lentils (French or green)

3 cups vegetable broth or water

Sea salt

4 tablespoons lemon juice

1 large yellow onion, diced

4 cups thinly sliced mushrooms (variety of choice), about 1 pound

1 tablespoon mirin

2 tablespoons fresh thyme leaves, minced

Chopped fresh parsley

Directions:

Preheat the oven to 400.

Place the rutabaga and celeriac in an 8 x 8-inch baking dish, drizzle with 2 tablespoons vegetable broth or olive oil, and roast for 20 minutes. Remove from the oven and toss. Return to the oven and roast for an additional 20 minutes or until soft. Remove and set aside.

While the vegetables are roasting, rinse lentils and place them in a pot with 3 cups of vegetable broth and a pinch of salt. Bring to a boil, reduce heat, cover and simmer until just tender (about 20 minutes). Remove from the heat and drain well. Toss with 1 tablespoon vegetable broth or olive oil and 1 tablespoon lemon juice. Set aside.

In a large skillet over medium heat, sauté onion in the remaining tablespoon of vegetable broth or olive oil until it starts to brown (about 5-7 minutes). Add the mushrooms and mirin and continue sautéing. Add the remaining 3 tablespoons of lemon juice 1 tablespoon at a time to deglaze the pan and caramelize the vegetables. Add the thyme and sauté for 2 additional minutes, for a total of about 12-14 minutes. Fold in the lentils and roasted vegetables and sauté to heat through. Season to taste with salt, toss with parsley, and serve.