Meatless Monday

So it’s probably no secret that I absolutely adore lentil. Lentils should be part of everyone's diet. Enjoying lentils can help guard heart disease and stabilize blood sugar. Thanks to its iron content, lentils can support and maintain metabolism.  But as much as I love lentil which by the way will give you long-term energy boost. I think it’s time I share one of my favorite lentil recipes.

Ingredients

1/2 pound carrots, halved lengthwise

1 red onion, cut into 1-inch wedges

1 small acorn squash, halved, seeds removed, cut into 1/2-inch slices

5 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

1/2 cup dried French green lentils, rinsed

1 shallot, halved

4 teaspoons apple cider vinegar

1 teaspoon Dijon mustard

1 stalk celery, thinly sliced, plus leaves

Directions

Heat oven to 425 degrees. On two baking sheets, arrange carrots, onion, and squash; drizzle with 2 tablespoons oil, and season with salt and pepper. Roast, turning once, until caramelized and tender, about 30 minutes.

Meanwhile, place lentils and shallot in a medium saucepan and cover with water by two inches. Bring to a boil, then simmer, covered, until lentils are tender, about 20 minutes. Drain; discard shallot. Season with salt and pepper.

Combine vinegar and mustard. Pour remaining 3 tablespoons oil in a slow steady stream, whisking constantly. Toss lentils and celery with vinaigrette and season with salt and pepper. Spoon over roasted vegetables.Garnish with celery leaves.