Roasted Fall Vegetables with Lentils
- 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
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Acorn squash, small (1)
- Carrots (1/2 pound)
- Celery (1 stalk)
- French green lentils, dried (1/2 cup)
- Red onion (1)
- Shallot (1)
- Condiments
- Apple cider vinegar (4 teaspoons)
- Dijon mustard (1 teaspoon)
- Cooking & Baking
- Olive oil, extra-virgin (5 tablespoons)
- Salt and freshly ground pepper, Coarse (1)
Preparation
Read recipe preparation on wholeliving.com
Social Stats
63.9Rating
1-100
1-100
9Tweets
79Facebook
Likes
Likes
1StumbleUpon
Views
Views
3,112PinterestPins
Recipe Stats
Published February 7, 2012 (1 year ago).
32 people saved this recipe.
