Roasted Fall Vegetables with Lentils

Roasted Fall Vegetables with Lentils

Original Recipe Yield 4 Servings



  • 1/2 lb carrots, halved lengthwise
  • 1 red onion, cut into 1 inch wedges
  • 1 small acorn squash, halved, seeds removed, cut into ½-inch slices
  • ½ tsp salt, divided
  • fresh ground pepper
  • 2 TBSP olive oil
  • 1/2 cup dried green lentils, rinsed
  • 1 shallot, halved
  • 2 Tbsp apple cider vinegar
  • 1 tbspdijonmustard
  • 1 stalk celery, thinly sliced, plus leaves



    1. Heat oven to 425o.  On two baking sheets, arrange carrots, onions and squash; drizzle with 1 Tbsp oil, and season with ½ the salt and pepper.  Roast, turning once, until caramelized and tender, about 30 minutes.
    2. Place lentils and shallot in medium saucepan and cover with water by 2 inches.  Bring to a boil, then simmer, covered, until lentils are tender about 20 minutes.  Drain; discard shallot. 
    3. Combine vinegar, and mustard.  Pour remaining 1 Tbsp oil in a slow steady stream, whisking constantly.  Toss lentils and celery with vinaigrette and season with rest of the salt and pepper.  Spoon over roasted vegetables.  Garnish with celery leaves

Nutritionals Calories 225, Fat 6.2g, Carbs 34.5g, Fiber 11.1g, Protein 8g, Cholesterol 0mg, Sodium 385mg

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