French Lentils with Roasted Roots Caramelized Onions and Thyme Recipe
Ingredients
- 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
Instructions
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