Roasted Fall Vegetables with Lentils and Fall Spices

Photo: Iain Bagwell; Styling: Emma Star Jensen

Photo: Iain Bagwell; Styling: Emma Star Jensen


Serves 6

Warm Indian flavors make this an ideal nice recipe that is comforting, filling and full of flavor.

7 tablespoons olive oil, divided
1 jalapeno, optional, seeded and chopped
1 large celery stalk, diced
2 small carrots, diced
1 large onion, half finely chopped, half cut into 1-in. chunks
4 1/2 teaspoons garam masala, divided
1 teaspoon chopped fresh thyme leaves
2 teaspoons Dijon mustard, divided
1 cup green lentils, rinsed
About 3 cups vegetable broth
About 1 teaspoon salt, divided
1 tablespoon honey
1 butternut squash (about 2 lbs.), peeled, seeded, and cut into 1- to 1 1/2-in. chunks
1/2 pound small brussels sprouts, sliced or shredded
1/4 cup orange juice

Preheat oven to 425°. In a 5- to 6-qt. pot, heat 3 tbsp. oil over medium-high heat. Add chile, celery, carrots, and chopped onion and cook, stirring often, until vegetables soften, about 5 minutes. Add 2 tsp. garam masala and cook, stirring, about 30 seconds. Add thyme and 1 tsp. mustard; cook 1 minute.

Stir in lentils, 3 cups broth, and 1/2 tsp. 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 9- by 13-in. baking dish, whisk together honey; 1/2 tsp. salt; and remaining 4 tbsp. oil, 2 1/2 tsp. garam masala, and 1 tsp. mustard. Add squash and toss until well coated. Roast squash 15 minutes. Stir in onion chunks and brussel 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. Stir in orange juice and transfer lentils to a shallow bowl. Spoon roasted vegetables on top, and season to taste with more salt.

Leave a Reply

Your email address will not be published. Required fields are marked *

*