Author suggested serving with collard greens, but I imagine any green vegetable will go well.
1 rutabaga, peeled and diced
1 celeriac (celery root), peeled and diced
4 tablespoons extra virgin olive oil
3/4 cup dry French lentils
3 cups vegetable stock or water
4 tablespoons lemon juice
1 large red onion, diced
4 cups thinly sliced mushrooms (variety of choice), about 1 pound
1 tablespoon mirin
2 tablespoons fresh thyme leaves, minced
Chopped fresh parsley
Preheat oven to 400 degrees F.
Place rutabaga and celeriac in 8×8-inch baking dish, drizzle with 2 tablespoons olive oil and roast 20 minutes. Remove from oven and toss. Return to oven and roast an additional 20 minutes or until soft. Remove from oven and set aside.
While vegetables are roasting, rinse lentils and place in pot with vegetables stock and a pinch of salt. Bring to a boil, reduce heat, cover and simmer until just tender (about 20 minutes). Remove from heat and drain well. Toss with 1 tablespoon oil and 1 tablespoon lemon juice and set aside.
In large skillet over medium heat, saute onion in remaining tablespoon olive oil until it starts to brown (5-7 minutes). Add mushrooms and mirin and continue sauteing. Add remaining 3 tablespoons lemon juice 1 tablespoon at a time to deglaze pan and caramelize vegetables. Add thyme and saute 2 minutes longer, for a total saute time of 12-14 minutes. Fold in lentils and roasted vegetables and saute to heat through. Season to taste with salt, toss with parsley and serve.