Daniel Krech

Ingredients

• 1 rutabaga, peeled and diced
• 1 celeriac, peeled and diced
• 4 tablespoons extra virgin olive oil
• 3/4 cup dried French lentils
• 3 cups vegetable stock
• sea salt
• 4 tablespoons lemon juice
• 1 large red onion, diced
• 4 cups thinly sliced mushrooms
• 1 tablespoon mirin
• 2 tablespoons fresh thyme leaves, minced
• chopped fresh parsley