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About the Dish

  • Mixed Mushrooms

    Mixed Mushrooms

  • Yellow Onion

    Yellow Onion

  • Celery


  • Garlic


  • Green Lentils

    Green Lentils

  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • PeachDish Salt

    PeachDish Salt

  • Carrot


  • Sumac


  • Parsley



Heat oven to 400° F. MISE EN PLACE Peel and dice onion. Peel and finely chop garlic. Thinly slice celery. Trim and thinly slice mushrooms. 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, to do this 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.
Place a small saucepan over medium-high heat. Add 1 teaspoon cooking oil. When the oil is shimmering, 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 continue to cook 4-5 minutes, stirring occasionally.
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.
While the lentils simmer, roast carrots: On a heavy baking sheet, toss together carrots, remaining 2 teaspoons cooking oil and 1/4 teaspoon PeachDish Salt. Place in oven, and roast until tender and lightly browned, 12-15 minutes.
As soon as carrots come out of the oven, sprinkle with sumac and stir together.
Divide the lentil mixture between 2 bowls. Top with carrots and parsley. Enjoy!