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Ingredients

• 1 c. French green lentils
•     coarse salt
• 4 x acorn squash - (1 lb ea)
•     Olive or possibly grapeseed oil as needed
•     Freshly-grnd black pepper to taste
• 4 c. assorted vegetables cut bite-sized
•     (baby yellow beets, asparagus, broccoli crowns, or possibly other seasonal vegetables)
• 1 Tbsp. oil
• 2 x onions diced
• 2 tsp chopped fresh thyme
• 2 tsp chopped fresh rosemary
• 2 x bay leaves
• 1/2 tsp salt
• 1 c. red wine
• 6 x garlic cloves finely minced
• 1/4 c. flour
• 6 c. vegetable stock
• 1/4 c. chopped parsley
• 1 lrg garlic head
• 2 Tbsp. oil divided
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 2 c. assorted mushrooms
•     (shiitake and baby portabellos)
•     Cooked lentils
•     Herb au Jus divided
•     Cooked vegetables
•     Cooked squash

Description

Heat The Oven To 350 Degrees. Combine 2 C. Of Water, The Lentils And 1 Tsp. Of Salt In A Saucepan And Bring To A Boil. Reduce The Heat And Simmer The Lentils Till Tender But…

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