As I’m sure you have noticed, a lot of my recipes are the result of whatever items I am surprised with in my CSA bag each week. This week I got a bunch of nice roasting vegetables as well as lentils, so when I came across this recipe on Whole Living, it was meant to be! And very delicious. The great thing about roasting a ton of vegetables together is that you can use them in different ways for your other meals over the next few days. I ended up making parmesan polenta topped with my leftover vegetables and a poached egg the next night. Can’t go wrong!

Ingredients:
1 red onion (or two small), cut into quarters
1 small shallot, halved
3 carrots and/or parsnips, halved lengthwise
1 acorn squash, halved, seeds removed and cut into 1/2 inch slices
Brussel sprouts (about 10-15)
2 celery stalks, thinly sliced
1/2 cup dried green lentils, rinsed
4 tsp apple cider vinegar
1 tsp Dijon mustard
5 tablespoons extra virgin olive oil
Course salt and pepper

Heat oven to 425 degrees. Cut up the vegetables and place on a baking sheet (everything but the celery) and drizzle with 2 tablespoons olive oil. Bake in oven for 30 minutes, turning once half way through.

Next, rinse the lentils well then add them along with the shallot to a pot of water, covering everything by two inches or so. Bring to a boil then simmer, covered, until the lentils become tender, about 20 minutes. In the meantime, mix your vinegar and mustard in a small bowl. Slowly whisk in the remaining 3 tablespoons of olive oil. When your lentils are ready, drain and toss the shallots. In a medium bowl, mix together the lentils, celery, and dressing. Salt and pepper to taste.

Remove roasted vegetables from the oven. To plate, scoop some of the lentil mixture and top with the vegetables…enjoy!