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                                                                  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
                                                                  • Yes No 1 rutabaga
                                                                  • Yes No 1 celeriac
                                                                  • Yes No 4 tbsp extra virgin olive oil
                                                                  • Yes No 3/4 cup dry french lentils
                                                                  • Yes No 3 cup vegetable stock
                                                                  • Yes No sea salt
                                                                  • Yes No 4 tbsp lemon juice
                                                                  • Yes No 1 large red onion
                                                                  • Yes No 4 cup thinly sliced button mushroom
                                                                  • Yes No 1 tbsp mirin
                                                                  • Yes No 2 tbsp thyme
                                                                  • Yes No parsley
                                                                  • Preheat oven to 400 degrees. Place rutabaga and celeriac in 8 x8-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.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    serve

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