|2 servings||calories per servings 400||protein serving 22 g||carbs per serving 62 g||total fat per serving 8 g|
Tart sumac and sweet roasted carrots are a delightful combination that highlight the savoriness of lentils and mushrooms. It’s bold, rich and feels indulgent enough to be a comfort dish, even though it’s a rather light, wholesome meal.
|Nutrition Facts||/ Per Serving|
|Total Fat||8 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||3 g|
|Monounsaturated Fat||6 g|
|Total Carbohydrates||62 g|
|Dietary Fiber||23 g|
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.
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.
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 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.
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!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...