French Lentils with Roasted Roots, Caramelized Onions, and Thyme Recipe
Daily Value: 12%
|Folic Acid (B9)||150µg||37%|
|Fatty acids, total monounsaturated||7g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
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.
- 1 rutabaga, peeled and diced
- 1 celeriac, or celery root, peeled and diced
- 4 tablespoons extra-virgin olive oil
- ¾ cup dry French lentils
- 3 cups vegetable stock or water
- Sea salt
- 4 tablespoons lemon juice
- 1 large red onion, diced
- 4 cups (about 1 pound) thinly sliced mushrooms, in your variety of choice
- 1 tablespoon mirin
- 2 tablespoons fresh thyme leaves, minced
- Chopped fresh parsley
Preheat oven to 400 degrees.
Place rutabaga and celeriac in an 8-by-8-inch baking dish, drizzle with 2 tablespoons olive oil, and roast 20 minutes. Remove from oven and toss around. 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 a 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 tablespoon oil and 1 tablespoon lemon juice and set aside.
In a large skillet over medium heat, sauté onion in remaining tablespoon olive oil until it starts to brown, about 5-7 minutes. Add the mushrooms and mirin and continue sautéing. Add remaining 3 tablespoons lemon juice, 1 tablespoon at a time, to deglaze pan and caramelize the mushrooms. Add the thyme and sauté 2 minutes longer, for a total time of 12-14 minutes. Fold in lentils and roasted vegetables and sauté to heat through. Season to taste with salt, then toss with parsley and serve.
Adapted from “Clean Start” by Terry Walters (Sterling Epicure, 2010)Servings: 6