ROASTED FALL VEGETABLES with LENTILS
½ lb carrots, cut in half and then halved lengthwise
1 red onion, cut into 1-inch wedges
1 small acorn squash; peeled, halved and seeds/pulp removed, cut into ½-inch slices
5 Tbsp extra virgin olive oil
Sea salt and freshly ground black pepper
½ cup dried green lentils, rinsed
1 shallot, halved
4 tsp apple cider vinegar
1 tsp Dijon or spicy brown mustard
1 stalk celery, thinly sliced, plus leaves
~ Heat oven to 425 degrees
~ Arrange carrots, onion and squash; drizzle with 2 Tbsp oil and season with salt and
pepper on baking sheet (don't overcrowd, use 2 sheets if necessary)
~ Roast, turning once, until caramelized and tender, about 30 minutes
~ Meanwhile, place lentils and shallot in a saucepan and cover with water by 2 inches
~ Bring to boil, then simmer, covered, until lentils are tender, about 20 minutes
~ Drain and season with salt and pepper
~ Combine vinegar and mustard
~ Pour remaining 3 Tbsp oil in a slow steady stream, whisking constantly
~ Toss lentils and celery with vinaigrette
~ Spoon over roasted vegetables and garnish with celery leaves
