Lucasimo2
Joined: 17 Jul 2013
Posts: 5
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 Posted: Wed Jul 17, 2013 3:20 pm Post subject: Roasted Fall Vegetables with Lentils |
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Ingredients
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
Directions
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.
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.
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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