Roasted Vegetables with Lentils

This recipe was inspired by a recent cover of Whole Living magazine. Have I mentioned how much I love this magazine? The recipes are healthy and mouth-watering – and they always work! Anyway, I began with their idea and changed it according to what I had in my refrigerator (really only one ingredient in their original recipe). I served this with the gingered carrot sweet potato soup. For the kids and my husband, I also added a bit of cheese ravioli predicting accurately that they’d turn up their noses at a plate full of veggies and lentils for dinner. If you’d like to add pasta, too, just use it as a base and either toss it with the lentils, veggies and dressing, or make a bed of pasta and top it with the good stuff you see here.

  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 medium acorn squash, halved, seeded and cut into 1-inch slices
  • 1 medium yellow onion, cut into 1-inch wedges
  • 1 fennel bulb, cored, fronds removed, and cut into 1-inch slices
  • 1/2 cup green lentils, rinsed
  • 1 shallot, peeled and halved lengthwise
  • 1 small bunch kale, tough stems removed and leaves roughly torn
  • Preheat oven to 450 degrees F.
  • In a small bowl, whisk together cider vinegar and mustard. Slowly drizzle 3 tablespoons of olive oil into the mixture while whisking continuously. Taste the dressing and add a touch of salt and pepper if necessary. Set aside.
  • Spread the squash, yellow onion and fennel in one layer on a baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle lightly with salt and pepper. Use a spatula to toss the vegetables, making sure they are evenly coated with the oil. Roast for 20 minutes, turning once.
  • Meanwhile, place the lentils and shallot in a small saucepan. Cover with cold water by at least a couple inches. Bring to a boil, then reduce heat and simmer covered for 20 minutes or until lentils are tender. Drain, remove and discard the shallot, then taste the lentils for seasoning. Add 1 tablespoon of the dressing and salt and pepper to taste. Toss and set aside.
  • Remove the vegetables from the oven. Add the kale to the baking sheet and toss to combine, coating the kale with the oil from the pan. Roast for another 10-15 minutes, or until the edges of the kale are crispy and browned.
  • Serve lentils alongside roasted vegetables, drizzling the remaining dressing over everything.
  • Quick Tips
  • 1. It’s important to cut the vegetables to roughly the same size so they roast evenly. Use other hearty winter vegetables here, if you’d like – carrots, parsnips, brussels sprouts and cabbage would all work nicely.
  • 2. I was at first annoyed that the squash wasn’t peeled, but if it’s roasted properly it will be soft enough to be easily removed from the skin.
  • 3. The squash becomes caramelized and very sweet when roasted – a flavor the kids really seem to enjoy. I had to help them cut the flesh from the skin, but once that task was done they both ate the squash happily.

Preparation time: 15 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 4

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