Roasted Fall Vegetables with Lentils and Spices

Roasted Fall Vegetables with Lentils and Spices
Roasted Fall Vegetables with Lentils and Spices

PREP TIME

--

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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