ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Fall Vegetables with Lentils and Spices

Photo: Iain Bagwell; Styling: Emma Star Jensen
Total time 1 hr, 15 mins

Serves 4 to 6

This vegetarian dish is fragrant with garam masala, an Indian spice blend that typically includes black pepper and a mix of sweet and savory spices.


  • 7 tablespoons olive oil, divided
  • 1 arbol chile or other small dried hot red chile
  • 1 large celery stalk, diced
  • 2 small carrots, diced
  • 1 large onion, half finely chopped, half cut into 1-in. chunks
  • 4 1/2 teaspoons garam masala, divided
  • 1 teaspoon chopped fresh thyme leaves
  • 2 teaspoons Dijon mustard, divided
  • 1 cup black beluga or French green lentils*, sorted of debris and rinsed
  • About 3 cups reduced-sodium vegetable broth
  • About 1 tsp. salt, divided
  • 1 tablespoon honey
  • 1 butternut squash (about 2 lbs.), peeled, seeded, and cut into 1- to 1 1/2-in. chunks
  • 1/2 pound small brussels sprouts, ends trimmed
  • 1/4 cup orange juice
  • Crème fraîche

Nutrition Information

  • calories 305
  • caloriesfromfat 49 %
  • protein 5.9 g
  • fat 17 g
  • satfat 2.3 g
  • carbohydrate 36 g
  • fiber 6.5 g
  • sodium 974 mg
  • cholesterol 0.0 mg

How to Make It

  1. Preheat oven to 425°. In a 5- to 6-qt. pot, heat 3 tbsp. oil over medium-high heat. Add chile, celery, carrots, and chopped onion and cook, stirring often, until vegetables soften, about 5 minutes. Add 2 tsp. garam masala and cook, stirring, about 30 seconds. Add thyme and 1 tsp. mustard; cook 1 minute.

  2. Stir in lentils, 3 cups broth, and 1/2 tsp. salt. Cover and bring to a boil, then reduce heat and simmer until lentils are just tender, about 40 minutes, checking occasionally and adding more broth if needed so they're covered in liquid.

  3. Meanwhile, in a 9- by 13-in. baking dish, whisk together honey; 1/2 tsp. salt; and remaining 4 tbsp. oil, 2 1/2 tsp. garam masala, and 1 tsp. mustard. Add squash and toss until well coated.

  4. Roast squash 15 minutes. Stir in onion chunks and brussels sprouts and cook until vegetables are tender when pierced with the tip of a knife, 15 to 20 more minutes.

  5. Drain any excess liquid from lentils and discard chile. Stir in orange juice and transfer lentils to a shallow bowl. Spoon roasted vegetables on top, serve with crème fraîche, and season to taste with more salt.

  6. *Find black beluga and French green lentils at well-stocked grocery stores and online.

Cook's Notes

Recipe is gluten free when made with gluten-free broth.