French Lentils with Roasted Roots, Caramelized Onions and Thyme

French Lentils with Roasted Roots, Caramelized Onions and Thyme

Gentl & Hyers

Provided by: Taste Editors

1 hr total 0 mins prep Full Screen

Servings

Lentils are a perfect complement to winter’s colorful and sweet roots and squashes. Not only are they a 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.

Recipe from Clean Start by Terry Walters/Sterling Epicure, 2011.

Ingredients

• 1 rutabaga, peeled and diced
• 1 celeriac, peeled and diced
• 4 tablespoons extra virgin olive oil
• 3/4 cup dry French lentils
• 3 cups vegetable stock or water
• 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

Directions

• Preheat oven to 400 degrees. Place rutabaga and celeriac in 8 x 8-inch baking dish, drizzle with 2 tablespoons 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 (5-7 minutes). Add mushrooms and mirin and continue sautéing. Add remaining 3 tablespoons lemon juice 1 tablespoon at a time to deglaze pan and caramelize vegetables. Add thyme and sauté 2 minutes longer, for a total sauté time of 12-14 minutes. Fold in lentils and roasted vegetables and sauté to heat through. Season to taste with salt, toss with parsley and serve.

• Filed under:
• Easy,
• Vegetarian,
• Appetizer,
• Main Dish,
• Side Dish

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