Roasted Fall Vegetables With Lentils Recipe

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 

Preparation

Heat oven to 425 degrees. On two baking sheets,arrange carrots, onion, and squash; drizzlewith 2 tablespoons oil, and season with salt andpepper. Roast, turning once, until caramelizedand tender, about 30 minutes.

Meanwhile,place lentils and shallot in a medium saucepanand cover with water by two inches.Bring to a boil, then simmer, covered, untillentils are tender, about 20 minutes. Drain;discard shallot. Season with salt and pepper.

Combine vinegar and mustard. Pour remaining3 tablespoons oil in a slow steady stream,whisking constantly. Toss lentils and celerywith vinaigrette and season with saltand pepper. Spoon over roasted vegetables.Garnish with celery leaves.

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