French Lentil Salad with Frey Organic Chardonnay

Serves 4

Ingredients
2 large carrots, cut into dime-sized cubes
1 red onion, finely sliced
2 medium sized sweet potatoes, cut into dime-sized cubes
3 tbsp olive oil
2 tbsp balsamic vinegar
1 cup French lentils
2 1/2 cup vegetable broth
Feta cheese, crumbled
Arugula
Salt and pepper to taste

Instructions
Preheat the oven to 375ºF.  Put the carrots, onion and sweet potatoes in large shallow baking tray.  Drizzle with 2 tbsp olive oil, sprinkle with salt and pepper, and roast.  Turn occasionally for 30 minutes or until tender and browning. 

Put 1 cup lentils in medium-size pot and add 2½ cups vegetable broth.  Bring to a boil. Reduce heat to medium-low, cover, until tender or about 35 minutes.  If water level gets low, add water and reduce the cooking temperature. 

Scatter the cooked lentils over a serving platter. Top with the roasted vegetables, crumbled feta and arugula, then drizzle with the balsamic vinegar and the rest of the extra-virgin olive oil.

Enjoy with a glass of Frey Organic Chardonnay!