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Roasted Fall Vegetables with Lentils

Martha Stewart
  • 0 minutes
  • Serves 4

INGREDIENTS

1

Acorn squash, small

1/2 lb

Carrots

1

stalk Celery

1/2 cup

French green lentils, dried

1

Red onion

1

Shallot

1 tsp

Dijon mustard

1

Salt and freshly ground pepper, Coarse

4 tsp

Apple cider vinegar

5 tbsp

Olive oil, extra-virgin