Absolutely nothing about this dish is inherently royal—it is a rustic mix of in-season vegetables, a simple sauce, and dirt-cheap green lentils—yet there is a magic in way the oven roasting caramelizes the vegetables and the warm lentils drink up the mustard-olive oil dressing. The combination of the two elevates Oven Roasted Vegetables with Mustard and Warm Lentils from rural to regal.
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Oven Roasted Vegetables with Mustard and Warm Lentils
- 3 tablespoons extra virgin olive oil (divided)
- 2 tablespoons wholegrain mustard
- 2 teaspoons kosher salt (divided)
- 1 teaspoon black pepper (divided)
- 2 small red onions (cut into 1-inch thick wedges)
- 1 small acorn squash (halved, seeds removed, cut into ½-inch slices)
- 2 cups cauliflower florets (about 8 ounces)
- 1 cup dried green lentils (rinsed)
- 2 cups low sodium vegetable stock
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- Fresh flat leaf parsley (chopped for garnish)
- Place rack in upper third of oven and preheat oven to 425 degrees F. In a large bowl, stir together 2 tablespoons olive oil, wholegrain mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. Place red onion, acorn squash, and cauliflower into the bowl, then gently toss to coat. Place in the oven and roast, turning once, until vegetables are caramelized and tender, about 25 – 30 minutes.
- Meanwhile, place lentils and stock in a medium saucepan. Bring to a boil, then simmer, covered, until lentils are tender, about 25 minutes.
- In the same bowl in which you prepared the vegetables (no need to wash), combine remaining 1 tablespoon olive oil, remaining 1 teaspoon salt, remaining 1/2 teaspoon black pepper, apple cider vinegar, and Dijon mustard. Add lentils while still warm and toss to coat. Place on serving platter and top with roasted vegetables. Garnish with fresh parsley.
Adapted from The Law Students Wife
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