If we were sitting down for lunch together I’d tell you about how I’m a little stressed out this week. I’d confess that by 9 am I already had two cups of green tea when I probably should have had chamomile. At least I started my day with a green juice, right?
This is such a simple and easy dish to prepare that you can even make it during the week you’re moving. (No joke!) Just grab any leftover produce from the fridge, chop it up, and roast it off on a sheet pan while you boil some lentils. No stress and lots of tasty nutrition!
My favorite part of this is the roasted red onions. Roasting them brings out their intense sweetness, which is a winning combination with the acorn squash. Since the skin of acorn squash is really tough, I recommend roasting the squash with the skin on, but scooping out the flesh when eating. And if you wanted to make this a heartier meal, this can be served over a bed of quinoa or made into a hearty salad over a bed of greens.
- 1 tablespoons coconut oil
- 1 red onion, cut into 1-inch wedges
- 1 small acorn squash, halved, seeds removed, cut into ½-inch slices
- 2 cups cauliflower florets
- 1 cup dried French green lentils, rinsed
- 2 cups vegetable stock
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- Freshly-ground black pepper and sea salt to taste
- Fresh herbs, if desired
- Preheat oven to 425 degrees F. Toss vegetables with coconut oil and arrange on baking sheet in single layer. Roast, turning once, until vegetables are caramelized and tender, about 25 – 30 minutes.
- Meanwhile, place lentils and vegetable stock in a medium saucepan. Bring to a boil, then simmer, covered, until lentils are tender, about 25 minutes.
- Combine olive oil, vinegar, and mustard. Toss lentils with vinaigrette and serve over roasted vegetables. Season with freshly-ground black pepper and sea salt and garnish with fresh herbs, if desired.
Hang in there! I like moving though, it’s always an adventure
Happy New Year to you and the recipe and pictures look yummy!
Wow, sounds hectic! At least you can sit down and with these delicious looking veggies… looks like such a wonderful (and healthy) comfort food for the chilly weather, at least where I am!
Aw, you’d make me lunch even in a moment of stress and overwhelming feelings? I’m down!
Great opportunity for you and your little family. So awesome that you found someone to take over the lease, that’s great! Back to back moving though, man… You’re a brave woman! Good luck with the packing! Can’t wait to hear all about Sharing the house and converting everyone to green smoothies
I would love to sit down and have lunch with you. Especially if you made me these roasted veggies and lentils. I hope the move goes well. And hey, who doesn’t love a good smoothie? I think you will be very popular in the morning!
Wow. It’s like opportunity and chaos knocked on your door at the same time. Exciting, overwhelming, and (thankfully) temporary. Good luck and just keep guzzling the green juice for extra energy. You’re an inspiration!
Dawn
That’s the perfect way to describe it! Thanks so much, that’s so nice of you!
what a week you’ve had! i am crossing my fingers that the next month a half fly by!
this is my favorite kind of meal, for a weeknight, or any night at all, really. i seriously love roasted red onions. so sweet and tender. i also love the acorn squash and your hint about the skin. i have one sitting on my counter, waiting to be used and this dish looks perfect.
Thanks, me too!
Roasted red onions are definitely amazing. I can’t believe this was my first time roasting ‘em!
This recipe looks delicious!