Tuesday, September 27, 2011

New Fall Recipe - Roasted Vegetables With Lentils

I saw this dish on the cover of the latest issue of Whole Living magazine (below) and couldn't wait to try it. I made it for supper last night and it was a big hit! I plan on serving it again soon as it is a perfect autumn meal.


Serves 4

1/2 lb. 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 Tbsp. extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 cup dried French green lentils, rinsed (I used just regular lentils)
1 shallot, halved
4 tsp apple cider vinegar
1 tsp Dijon mustart
1 stalk celery, thinly sliced, plus leaves

1. Heat oven to 425 degrees. On two baking sheets, arrange carrots, onion, and squash; drizzle with 2 Tbsp oil, and season with salt and pepper. Roast, turning once, until caramelized and tender, about 30 minutes. 2. Meanwhile, 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. 3. Combine vinegar and mustard. Pour remaining 3 Tbsp oil in a slow steady steam, with vinaigrette and season with salt and pepper. Spoon over roasted vegetables. Garnish with celery leaves.

(Note: The recipe in the magazine says that you can incorporate any fall vegetables into this recipe...brussel sprouts, turnips, cabbage, etc. Just make sure you cut everything to about the same size for even roasting.)

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