Roasted Fall Vegetables with Lentils and Spices

By á-3051

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

Preparation

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.