Place rack in upper third of oven and preheat oven to 425 degrees F. In a large bowl, stir together 2 tablespoons olive oil, wholegrain mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. Place red onion, acorn squash, and cauliflower into the bowl, then gently toss to coat. Place in the oven and roast, turning once, until vegetables are caramelized and tender, about 25 – 30 minutes.
Meanwhile, place lentils and stock in a medium saucepan. Bring to a boil, then simmer, covered, until lentils are tender, about 25 minutes.
In the same bowl in which you prepared the vegetables (no need to wash), combine remaining 1 tablespoon olive oil, remaining 1 teaspoon salt, remaining 1/2 teaspoon black pepper, apple cider vinegar, and Dijon mustard. Add lentils while still warm and toss to coat. Place on serving platter and top with roasted vegetables. Garnish with fresh parsley.
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