Ingredients

FILLING:

• 1 tablespoon olive oil
• 1 cooking onion, diced
• 2 cloves of garlic, minced
• 1 sprig of rosemary, leaves minced
• 4 sprigs of thyme, leaves removed and divided
• pinch of chili flakes, optional
• 2 teaspoons balsamic vinegar
• 5 cups-worth of small diced root or tuber vegetables or squash (I used a mix of butternut squash, carrots & beets)
• ⅓ cup black or french lentils, rinsed
• 2 ½ cups vegetable stock
• 1 teaspoon tamari soy sauce
• sea salt, to taste
• ground black pepper, to taste
• 2 teaspoons arrowroot powder
• 1 tablespoon cold filtered water

CELERY ROOT MASH:

• 3 cups peeled and diced celery root
• 2 cloves of garlic, peeled