Ingredients
- 1 pound Yukon Gold potatoes
- 1 pound sweet potatoes
- Fine sea salt
- Freshly ground black pepper
- 4 tablespoons extra-virgin olive oil (divided)
- 1 medium yellow onion (diced small)
- 2 medium carrots (diced small)
- 2 ribs celery (diced small)
- 5 cloves garlic (minced and divided)
- 1 tablespoon ground coriander
- 4 thyme sprigs
- 12 ounces crimini mushrooms
- 12 sun-dried tomatoes
- 2 tablespoons balsamic vinegar
- 1/4 cup red wine
- 1 cup good vegetable stock
- 1 15- ounce can brown lentils (drained and rinsed)
- 1 15- ounce can chickpeas (drained and rinsed)
- 1/4 cup chopped fresh flat-leaf parsley
- 2 sprigs fresh rosemary
- Zest of 1 organic lemon
- 1/2 cup fresh breadcrumbs
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