Roasted Fall Vegetables with Lentils
You can swap any fall veggie -- brussels sprouts, turnips, or cabbage -- into this warm salad. Just make sure you cut everything to about the same size for even roasting. Don't skip the celery leaves: they may seem delicate, but they pack a lot of flavor.
Whole Living, October 2011
- 1/2 pound carrots, halved lengthwise
- 1 red onion, cut into 1-inch wedges
- 1 small acorn squash, halved, seeds removed, cut into 1/2-inch slices
- 5 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1/2 cup dried French green lentils, rinsed
- 1 shallot, halved
- 4 teaspoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 stalk celery, thinly sliced, plus leaves
- Heat oven to 425 degrees. On two baking sheets,
arrange carrots, onion, and squash; drizzle
with 2 tablespoons oil, and season with salt and
pepper. Roast, turning once, until caramelized
and tender, about 30 minutes.
place lentils and shallot in a medium saucepan
and cover with water by two inches.
Bring to a boil, then simmer, covered, until
lentils are tender, about 20 minutes. Drain;
discard shallot. Season with salt and pepper.
- Combine vinegar and mustard. Pour remaining
3 tablespoons oil in a slow steady stream,
whisking constantly. Toss lentils and celery
with vinaigrette and season with salt
and pepper. Spoon over roasted vegetables.
Garnish with celery leaves.
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