Roasted Fall vegetables lentils and spices

October 27, 2015

Sunset 2015 serves 4-6, pre heat oven to 425°

  • 7 TBS olive oil – divided
  • 1 arbol or small dried hot red chili
  • 1 large celery stick diced
  • 2 small carrots diced
  • 1 large onion, half finely chopped, half into 1 ” chunks
  • 4 ½ tsp Garam Masala -divided
  • 1 tsp diced fresh thyme leaves
  • 2 tsp Dijon mustard divided
  • 1 C black beluga or French green lentils
  • 3 C vegetable/chicken broth
  • 1 tsp salt
  • 1 TBS honey
  • 1 butternut squash (2 lbs) cut into 1″ chunks
  • ½ LB small whole brussels sprouts
  • ¼ C orange juice
  • Crème frâiche
  1. in 5-6 Qt pot, heat 3 TBS oil in pot med-hi heat. Add chili, celery, carrots, finely chopped onion. Stir & cook until softened (5 mins). Add 2 tsp Garam Masala, cook 30 seconds. Add thyme and 1 tsp mustard, cook 1 minute.
  2. Add lentils, 3 Cups broth,  ½ tsp salt. Cover and boil, then reduce heat simmer covered until lentils tender (40 minutes). Check to add more broth if needed.
  3. Use 9 x 13 baking dish. Whisk together: honey, ½ tsp salt, 4 TBS olive oil, 2½ tsp garam masala, 1 tsp mustard. Add squash, toss until coated. Roast 15 minutes, stir in onion chunks, brussels sprouts and cook until vegetables tender (15-20 mins)
  4. Drain excess liquid from lentil pot, discard chile, Stir in orange juice. Transfer lentils to shallow serving bowl. Spoon oven cooked vegetables on top, serve with creme frâiche
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