Overwhelmed?

Roasted Fall Vegetables with Lentils

1/2 lb carrots, halved lengthwise
1 small red onion, cut into 1 inch wedges
1 small acorn squash, halved, seed removed, cut into 1/2 inch slices
5 TBSP extra virgin olive oil
Coarse salt and freshly ground pepper
1/2 cup dried French lentils
1 shallot, halved
4 tsp apple cider vinegar
1 tsp dijon mustard
1 stalk celery, thinly sliced, plus leaves

Heat the oven to 425 degrees.  On two baking sheets, arrange the carrots, onion, and squash and drizzle with olive oil.  Season with salt and pepper.  Roast, turning once, until tender and caramelized.  Meanwhile, place the lentils and shallot in a medium saucepan and cover with water by two inches.  Boil, then simmer, covered, for 20 minutes.  Drain and discard the shallot.  Combine the vinegar and the mustard.  Pour the remaining oil in a slow, steady stream.  Toss the lentils and the celery with the vinaigrette and drizzle over the vegetables.  Garnish with the celery leaves.

"For we were so utterly burdened beyond our strength that we despaired of life itself... But that was to make us rely not on ourselves but on God who raises the dead."
                                                                                                   - 2 Corinthians 1:8-9