Photo: Iain Bagwell; Styling: Emma Star Jensen
YieldsServes 4 to 6
AuthorChristina Mueller

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.

How to Make It

Step 1
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.

Step 2
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.

Step 3
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.

Step 4
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.

Step 5
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.

Step 6
6

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

Ingredients

 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

Directions

Step 1
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.

Step 2
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.

Step 3
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.

Step 4
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.

Step 5
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.

Step 6
6

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

Roasted Fall Vegetables with Lentils and Spices