Baked Balsamic Lentil Stew W/ Crispy Rosemary Potato Crust

note: NOTES: I trimmed the potatoes into rectangles so that I could have a domino effect (hehe), but the natural potato rounds are obviously just as great and a little lower maintenance ;)

2 tablespoons olive oil, divided (plus extra)

1 ⅓ lbs cremini mushrooms, stemmed and sliced

sea salt and ground pepper, to taste

1 medium yellow onion, finely chopped

1 medium carrot, finely chopped

1 stalk celery, finely chopped

2 leeks, chopped (white & light green parts only)

1 sprig fresh rosemary, minced (plus extra)

4 cloves garlic, minced

1 cup green or brown lentils, rinsed

1 tablespoon balsamic vinegar

1 tablespoon gluten-free tamari soy sauce

4 cups vegetable stock, divided

2 large yukon gold potatoes

Directions at thefirstmess.com

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