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About the Dish

  • Mixed Mushrooms

    Mixed Mushrooms

  • Onion

    Onion

  • Celery

    Celery

  • Garlic

    Garlic

  • Green Lentils

    Green Lentils

  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • PeachDish Salt

    PeachDish Salt

  • Carrot

    Carrot

  • Sumac

    Sumac

  • Parsley

    Parsley

METHOD

1
Heat oven to 400° F. MISE EN PLACE Trim and thinly slice mushrooms. Peel and dice onion. Thinly slice celery. Peel and finely chop garlic. Pick and chop parsley leaves. Cut carrots into 1-inch pieces. Tip: A fun and pretty way to cut the carrots is an “oblique” cut. Hold the knife at a 45-degree angle to the carrot, make a cut, then roll the carrot 1/4 turn. Repeat in a rocking motion.
2
In a small saucepan over medium-high heat, warm 1 teaspoon cooking oil. Add mushrooms. Cook without stirring until mushrooms have browned on the first side, 3-4 minutes. Stir in onion, celery and garlic. Reduce heat to medium, and cook 4-5 minutes, stirring occasionally.
3
Stir in lentils. Add 3 1/2 cups water, mustard and Bragg Liquid Aminos. Increase heat to high, and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until lentils are tender, 25-35 minutes. Taste and adjust seasoning as desired with PeachDish Salt.
4
While lentils simmer, roast carrots: On a heavy baking sheet, toss together carrots, 2 teaspoons cooking oil and 1/4 teaspoon PeachDish Salt. Roast in oven until tender and lightly browned, 12-15 minutes.
5
As soon as carrots come out of the oven, sprinkle with sumac, and stir together.
6
Divide the lentil mixture between 2 bowls. Top with carrots and parsley. Enjoy!