Roasted Fall Vegetables With Lentils

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1/2 pound carrots, halved lengthwise

1 red onion, cut into 1-inch wedges

1 small acorn squash, halved, seeds removed, cut into 1/2-inch slices

5 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

1/2 cup dried French green lentils, rinsed

1 shallot, halved

4 teaspoons apple cider vinegar

1 teaspoon Dijon mustard

1 stalk celery, thinly sliced, plus leaves

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