This Mojo original serves approximately 3

INGREDIENTS

For the lentils

• 1/4 cup olive oil
• 2 Carrots, chopped
• 3 Celery Stalks, chopped
• 1 large leek, white and light greens parts only, chopped
• 1 small fennel bulb, chopped
• 3/4 teaspoon black pepper
• 1/4 teaspoon sea salt
• 1 1/4 cup dried lentils, rinsed and sorted
• 4 cups vegetable broth

For the brussels sprouts

• 3/4 pound of brussels sprouts, washed and ends trimmed
• 1 tablespoon olive oil
• 1/8 teaspoon black pepper
• 1/8 cup parmesan cheese, grated
• 1/8 cup honey

For the sweet potatoes

• 3 medium sized sweet potatoes, peeled and sliced 1/4 inch thick
• 1/8 teaspoon black pepper
• 1/8 teaspoon sea salt
• 2 tablespoons olive oil

DIRECTIONS

For the lentils

• In a large dutch oven or sauté pan, heat the oil over medium heat.  Add the carrots, celery, leeks, fennel, salt and pepper.  Sauté until translucent, about 10 minutes.
• Add the dried lentils and vegetable broth and bring to a boil.
• Reduce the heat to a simmer and cook for 35-40 minutes, or until the lentils are tender and most of the liquid is absorbed.

For the brussels sprouts

• Preheat the oven to 375 degrees.
• Toss brussels sprouts with olive oil and pepper and spread them out on a baking pan.
• Roast for 20 minutes.
• Sprinkle parmesan cheese on top and roast for another 5-10 minutes, or until crisp on the outside and tender on the inside.
• Remove from heat and drizzle honey on top.

For the sweet potatoes

• Preheat oven to 375 degrees.
• Toss the potatoes with the olive oil, salt and pepper.
• Spread potatoes in one layer on a baking sheet lined with parchment paper.
• Roast approximately 30 minutes, or until browned on the outside and tender on the inside.

*Note- brussels sprouts and sweet potatoes can go in the oven at the same time.

Photography by Maria Stelmach