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French Lentils with Roasted Roots, Caramelized Onions and Thyme

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French Lentils with Roasted Roots, Caramelized Onions and Thyme

French Lentils with Roasted Roots, Caramelized Onions and Thyme
Gentl & Hyers
Provided by:
total prep
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.


  • 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


  • 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.