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!
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.