1. Preheat oven to 375. 2. Skim off chestnut skins that have floated to the top. In their liquid, bring to a boil and simmer for about 45 minutes, until tender. Drain, reserving the cooking liquids. 3. Cover the lentils with 4 cups of water in a saucepan. Add the bouquet garni of rosemary, thyme, and 1 bay leaf and bring to a boil. Reduce the heat to a simmer and cook partially covered for 30 to 35 minutes, until just tender. 4. Toss the mushrooms with the olive oil and tamari. Roast for 30 minutes or until brown and tender. 5. Saute the onion and garlic for 10 minutes until translucent. Add the lentils with the cooked mushrooms and chestnuts along with their cooking liquid. 6. Stir in lemon juice and herbs. ---------------------------------------------------------------------------
Nutrition
Ingredients
