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Roasted Fall Vegetables with Lentils and Spices


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  • 7 T olive oil, divided
  • 1 arbol chile or other small dried hot red chile
  • 1 large celery stalk, diced
  • 2 small carrots, diced
  • 1 large onion, half finely chopped, half cut into 1-in. chunks
  • 4 1/2 t garam masala, divided
  • 1 t chopped fresh thyme leaves
  • 2 t Dijon mustard, divided
  • 1 cup black beluga or French green lentils, sorted and rinsed
  • 3 About 3 cups vegetable broth
  • 1 t salt, divided
  • 1 T honey
  • 1 butternut squash, peeled, seeded, and cut into 1 to 1-1/2 inch chunks
  • 1/2 lb. Brussels sprouts, ends trimmed
  • 1/4 c orange juice
  • Crème fraiche


Cooking time 75mins


Step 1

Preheat oven to 425. In a 5 to 6 quart pot, heat 3 T oil over medium-high heat. Add chile, celery, carrots, and chopped onion and cook, stirring often, until vegetables soften, about 5 minutes. Add 2 t garam masala and cook, stirring, about 30 seconds. Add thyme and 1 t mustard; cook 1 minute. Stir in lentils, 3 cups broth, and 1/2 t salt. Cover and bring to a boil, then reduce heat and simmer until lentils are just tender, about 40 minutes, checking occasionally and adding more broth if needed so they're covered in liquid. Meanwhile, in a 9x13 inch baking dish, whisk together honey, 1/2 t salt, and remaining 4 T oil, 2 1/2 t garam masala and 1 t mustard. Add squash and toss until well coated.
Roast squash 15 minutes. Stir in onion chunks and Brussels sprouts and cook until vegetables are tender when pierced with the tip of a knife, 15 to 20 more minutes. Drain any excess liquid from lentils and discard chile. Stir in orange juice and transfer lentils to a shallow bowl. Spoon roasted vegetables on top, serve with crème fraiche, and season to taste with more salt.

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