Daphne Ozs Roasted Autumn Vegetables With Lentils Food

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ROASTED FALL VEGETABLES WITH LENTILS



Roasted Fall Vegetables with Lentils image

You can swap any fall veggie -- brussels sprouts, turnips, or cabbage -- into this warm salad. Don't skip the celery leaves: they may seem delicate, but they pack a lot of flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Serves 4

Number Of Ingredients 10

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

Steps:

  • Heat oven to 425 degrees. On two baking sheets,arrange carrots, onion, and squash; drizzlewith 2 tablespoons oil, and season with salt andpepper. Roast, turning once, until caramelizedand tender, about 30 minutes.
  • Meanwhile,place lentils and shallot in a medium saucepanand cover with water by two inches.Bring to a boil, then simmer, covered, untillentils are tender, about 20 minutes. Drain;discard shallot. Season with salt and pepper.
  • Combine vinegar and mustard. Pour remaining3 tablespoons oil in a slow steady stream,whisking constantly. Toss lentils and celerywith vinaigrette and season with saltand pepper. Spoon over roasted vegetables.Garnish with celery leaves.

Nutrition Facts : Calories 333 g, Fat 18 g, Fiber 7 g, Protein 9 g, Sodium 154 g

SPICY ROAST VEG & LENTILS



Spicy roast veg & lentils image

Pack in an impressive 3 of your 5-a-day with this spicy vegetarian lentil dish filled with roast butternut squash, peppers and onions

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 9

1 small-medium butternut squash (about 950g/2lb 2oz)
1 red onion , halved and thickly sliced
3 peppers (a mix of red, orange and yellow from a pack), deseeded and cut into 1cm or 1/2in-wide strips
2 garlic cloves , finely chopped
3 tbsp olive oil
3 tbsp curry paste
2 x 400g cans puy lentils , drained and rinsed
150ml hot vegetable stock
large handful coriander , chopped

Steps:

  • Heat oven to 200C/180C fan/gas 6. Using a sharp knife, peel the butternut squash. Cut it in half lengthways, scoop out the seeds, then cut into 1cm-thick slices widthways across the squash.
  • Put the squash slices in a large roasting tin with the onion, peppers and garlic. Mix the oil with the curry paste and drizzle over the vegetables. Toss well to coat in the curry mix and season.
  • Roast for 30 mins until the vegetables are beginning to soften. Add the lentils and stock to the roasting tin and mix. Return to the oven for a further 5-10 mins until the vegetables are tender. Stir in the coriander and serve straight away.

Nutrition Facts : Calories 321 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 19 grams sugar, Fiber 11 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium

DAPHNE OZ'S ROASTED AUTUMN VEGETABLES WITH LENTILS



DAPHNE OZ'S ROASTED AUTUMN VEGETABLES WITH LENTILS image

Categories     Vegetable

Number Of Ingredients 12

ingredients
4 Small Carrots (halved lengthwise)
3 Shallots (halved)
1 Butternut Squash (halved/seeded/cut into 1/2-inch slices)
6 tablespoons Extra Virgin Olive Oil
4 Cloves Garlic
1/2 pound Brussels Sprouts (halved)
1/2 cup dried Black Lentils (rinsed)
3 tablespoons Apple Cider Vinegar
1 tablespoon Dijon Mustard
1/2 pound Arugula
Salt and Freshly Ground Pepper

Steps:

  • In a large bowl, combine carrots, squash, brussel sprouts, shallots, and garlic. Drizzle 2 tablespoons of the extra virgin olive oil, and season with salt and pepper. Toss to coat. Pour vegetables onto a sheet tray and roast in oven for 30 minutes, tossing once. 1/2 cup dried Black Lentils (rinsed) Salt and Freshly Ground Pepper Meanwhile, prepare lentils by putting into small sauce pan and covering with water by 2 inches. Bring to a boil, then simmer covered for 20 minutes. Drain, season with salt and pepper, and set aside. 4 tablespoons Extra Virgin Olive Oil 3 tablespoons Apple Cider Vinegar 1 tablespoon Dijon Mustard 1/2 pound Arugula Once vegetables are finished roasting, remove garlic. Peel and mash. In a small bowl, combine the mashed garlic, remaining 4 tablespoons of extra virgin olive oil, apple cider vinegar, and dijon mustard, and whisk into vinaigrette. Toss the lentils with the vinaigrette, and then fold in the arugula leaves, and then top with roasted vegetables to serve.

ROASTED AUTUMN VEGETABLES(DAPHNE OZ)



Roasted Autumn Vegetables(Daphne Oz) image

Make and share this Roasted Autumn Vegetables(Daphne Oz) recipe from Food.com.

Provided by Sharon123

Categories     Lentil

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

4 small carrots, halved lengthwise
3 shallots, halved (or 1 large red onion, cut in wedges)
1 butternut squash, halved, seeded, and cut into 1/2-inch slices
1/2 lb Brussels sprout, halved
4 -6 garlic cloves
6 tablespoons extra virgin olive oil
salt
fresh ground black pepper
1/2 cup dried lentils, rinsed (Daphne uses black lentils)
1/2 yellow onion
1 bay leaf
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1/2 lb arugula (or spinach)

Steps:

  • Preheat oven to 400*F.
  • In a large bowl, combine the carrots, shallots, squash, Brussels sprouts, and garlic. Drizzle 2 tbls. of the olive oil, and season with salt and pepper. Toss to coat. Pour vegetables onto a sheet tray and roast in the oven for 30 minutes, tossing once, halfway through.
  • Meanwhile, prepare the lentils by putting them into a small saucepan and covering with water by 2 inches. Add the onion and bay leaf. Bring to a boil, then simmer covered for 20 minutes, or until tender. Drain and discard the onion, season with salt and pepper and set aside.
  • Once the veggies are finished roasting, remove the garlic. Peel and mash the garlic in a small bowl, combine with the remaining 4 tbls. of olive oil, apple cider vinegar, and Dijon mustard, and whisk into a vinaigrette. Toss the lentils with the vinaigrette, fold in the arugula or spinach leaves, and then top with roasted vegetables to serve.
  • Enjoy!

Nutrition Facts : Calories 472.2, Fat 21.8, SaturatedFat 3, Sodium 121, Carbohydrate 63.6, Fiber 17.2, Sugar 11.9, Protein 13.3

DAPHNE OZ'S LENTIL SALAD RECIPE - (4.7/5)



Daphne Oz's Lentil Salad Recipe - (4.7/5) image

Provided by AzWench

Number Of Ingredients 11

1 cup lentils
2 cups water
1 bunch chives (chopped)
1 garlic clove (pressed)
2 tablespoons olive oil
2 tablespoons red wine vinegar
salt and pepper (to taste)
red pepper (diced - optional)
celery (diced - optional)
carrot (diced - optional)
shitake mushrooms

Steps:

  • Boil the lentils and water in your rice cooker, until water is boiled off and lentils are tender but not mushy. Add remaining ingredients, making sure to add 1/2 of each recommended amount and then taste so you get a lentil salad you will like. Grill mushrooms on grilling machine. Serve with lentil salad.

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