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Spicy Autumn Vegetables and Lentils

Makes 4 servings

• 2 cups cauliflower florets
• 3 cups diced butternut squash
• 1 teaspoon harissa, or more to taste (see note)
• 1 teaspoon salt, plus more to taste
• 4 tablespoons olive oil
• 1 teaspoon honey
• 1 tablespoon sherry or red wine vinegar
• 2 cups cooked French du Puy lentils, at room temperature (see method in Lentil, Arugula and Celery Root Salad recipe)
• 3 tablespoons finely chopped red onion
• 1 1/2 tablespoon capers
• 3 tablespoons sliced olives, green or black oil-cured
• 2 tablespoons minced parsley
• 1/2 lemon, juiced, or more to taste

Preheat the oven to 425 degrees. Line a baking sheet with kitchen parchment; set aside. In a medium bowl, toss the cauliflower and squash together. In a small bowl, mix together the harissa, salt, 2 tablespoons of olive oil, honey and vinegar. Toss with vegetables, and spread the mixture onto the parchment-lined baking sheet. Roast, uncovered, for 20 to 30 minutes, stirring the vegetables once or twice during cooking.

In a large bowl, combine lentils, onion, capers, olives, parsley, lemon juice and the remaining 2 tablespoons of oil; season to taste.

When vegetables are done, toss with the lentils and allow to sit for a few minutes to settle. Taste, and season again if necessary.

Note: Harissa, a Tunisian hot sauce, is sold in Middle Eastern markets and some well-stocked grocery stores.

Per serving: 315 calories, 11 g protein, 38 g carbohydrate, 15 g fat (2 g saturated), 0 cholesterol, 929 mg sodium, 14 g fiber.

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