Recipe courtesy of Martha Stewart
We were planning on having this dish for dinner so I decided to modify the recipe and add a few starchy root vegetables so that it would be more filling. The grocery store only carried regular brown lentils and although I had to make a special trip to a health food store to find them, the French green lentils were not expensive, and they tasted so good that they justified the trip. They were peppery and nutty, and they cooked up tender, yet firm.
There were so many wonderful flavors and textures in this dish and the picture does not do them justice because so many of the veggies are hidden. I highly recommend that you include parsnips and rutabaga in the mix when you make this. Parsnips provide a little zing to the mix, and rutabagas have a sweet flavor. After plating the veggies and lentils, I sprinkled on some shaved parmesan to put the whole thing over the top. Enjoy!
4 carrots; sliced lengthwise into 3 pieces each
1 yam; peeled and cut into 1/2 inch slices
1 small acorn squash; halved, seeded, cut into 1/2 inch slices
1 rutabaga; peeled, halved, and cut into 1/2 inch slices
2 turnips; peeled, cut into 1/2 inch slices
2 parsnips; peeled, sliced into thirds lengthwise
1 onion; cut into 1/2 inch slices (reserve 1 whole slice to cook with the lentils)
3 stalks celery; cut in half lengthwise, and then into thirds, reserve leaves for garnish
3-4 Tablespoons olive oil
salt and pepper
1 cup dry French green lentils
reserved slice of onion
juice of two lemons (about 5 Tablespoons)
1 Tablespoon Dijon mustard
olive oil (equal to the amount of lemon juice)
2 cloves fresh garlic, minced
shaved parmesan for garnish
1. The vegetables need room to roast, mine were very crowded and did a lot of steaming at first instead of roasting. Preheat the oven to 425°F. Place chopped vegetables on cookie sheet(s). Drizzle 3-4 Tablespoons olive oil over the vegetables, then sprinkle coarse salt over all.
2. Bring pot of water to a boil. Rinse lentils and pick over them looking for debris, sticks, etc.; drain.
3. Place vegetables in oven and roast for 30 minutes, rotating cookie sheets between the two racks halfway through the roasting time (because of the overcrowding, I had to add 15 minutes to the roasting time).
4. While veggies are roasting, add lentils and slice of onion to the boiling water. Do not salt the water. Bring pot back to a boil, and then lower the temperature and simmer the lentils for 20 minutes.
5. While lentils are cooking, make the vinaigrette; Mix lemon juice (or apple cider vinegar) and Dijon mustard with a whisk. Add olive oil, fresh garlic and salt and pepper.
6. Drain lentils. Pour vinaigrette over the lentils. Cover and set aside to keep warm.