1 small onion diced
2 small carrots, diced
2 celery stick diced
3 cloves garlic chopped
1tsp ground coriander
1tsp ground cumin
1 bay leaf
500ml litre of vegetable stock
125g puy lentils
1 large parsnip, peeled, cut into 4 and core removed
½ tsp turmeric
1 tbsp maple syrup
6 brussel sprouts, cut in half, outer leaves removed but kept
6 sage leaves
250g wild mushrooms, cut into even pieces
2 cloves garlic sliced
2 tbsp gluten free soya sauce
2 tbsp pomegranate molasses
2 tbsp cider vinegar
Chives, finely chopped
Salt and pepper, to taste
For the lentils, sauté off all the vegetables in the olive oil until they start to soften. Add the spices, garlic and bay and cook out for a few minutes.
Add the stock and lentils, simmer for 15 minutes or until the lentils have just softened and season to taste. Additionally you can add pancetta, just fry it off until golden and then add the vegetables.
Sauté the parsnips in some oil in a hot pan, until they start to colour. Season, add the turmeric, maple syrup and zest of the clementine and roast in a hot oven for five minutes or until they are just cooked but nicely glazed.
Heat some oil in a new pan until very hot and then carefully fry the sage leaves until crisp. Remove them from the pan onto some kitchen paper and season with a little salt, but retain the oil in the pan to fry the sprouts. Fry the sprouts in the hot oil with a touch of seasoning (using the sprout leaves and halves). When then are nicely coloured and just started to soften, add the lemon zest and a little squeeze of juice.
In a hot pan, sauté the mushrooms and garlic in vegetable oil, until caramelized. De-glaze the pan with the vinegar, it will completely evaporate, then add the soy and molasses. Allow it to reduce slightly and then add the chives and season to taste. The mushrooms should be coated in a nice sticky sweet and sour glaze.
To finish the plate, add the lentils, top with the parsnips, sprouts and sage leaves and dress with the mushroom sauce.