Roasted Vegetables with Lentils

This is my new favorite dish. It is a recipe from Whole Living and I just changed it slightly and it was delicious! And once again sorry my pictures are so lame, my SLR camera is a little under the weather thanks to my wonderful children. 

Roasted Vegetables with Lentils

1/2 pound carrots, halved lengthwise

1 red onion, cut into 1-inch wedges (I skipped)
1 small acorn squash, halved, seeds removed, cut into 1/2-inch slices
2 bell peppers, sliced (added)
10 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 cup dried French green lentils, rinsed
1 shallot, halves
8 teaspoons apple cider vinegar
2 teaspoon Dijon mustard
1 stalk celery, thinly sliced, plus leaves (didn't have on hand, but wish I did)

1. Heat oven to 425 degrees. On two baking sheets,

   arrange carrots, onion, squash and peppers; drizzle

   with 2 tablespoons oil, and season with salt and

   pepper. Roast, turning once, until caramelized

   and tender, about 30-40 minutes.
2. Meanwhile, place lentils and shallot in a medium saucepan

   and cover with water by two inches.

   Bring to a boil, then simmer, covered, until

   lentils are tender, about 20 minutes. Drain;

   Season with salt and pepper.
3. Combine vinegar and mustard and remaining oil and whisk together. 

   Toss lentils and celery with vinaigrette and season with salt

   and pepper. Spoon over roasted vegetables.

   Garnish with celery leaves.