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Roasted Vegetables with Lentils

posted by Estelle September 28, 2012 0 comments

This is my new favorite dish. It is a recipe from Whole Living and I just changed it slightly and it was delicious! And once again sorry my pictures are so lame, my SLR camera is a little under the weather thanks to my wonderful children. 


Roasted Vegetables with Lentils

1/2 pound carrots, halved lengthwise
1 red onion, cut into 1-inch wedges (I skipped)
1 small acorn squash, halved, seeds removed, cut into 1/2-inch slices
2 bell peppers, sliced (added)
10 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 cup dried French green lentils, rinsed
1 shallot, halves
8 teaspoons apple cider vinegar
2 teaspoon Dijon mustard
1 stalk celery, thinly sliced, plus leaves (didn’t have on hand, but wish I did)


  1. Heat oven to 425 degrees. On two baking sheets,
    arrange carrots, onion, squash and peppers; drizzle
    with 2 tablespoons oil, and season with salt and
    pepper. Roast, turning once, until caramelized
    and tender, about 30-40 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;
    Season with salt and pepper.
  3. Combine vinegar and mustard and remaining oil and whisk together. 
    Toss lentils and celery with vinaigrette and season with salt
    and pepper. Spoon over roasted vegetables.
    Garnish with celery leaves.

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