| This recipe is liked by 0 person(s). |
WL Roasted Fall Vegetables with Lentils
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| 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. | |
| 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 | |
| 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
1.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.
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 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.
© 2012 Martha Stewart Living Omnimedia. All rights reserved.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe