French Lentil Bowls

Preheat oven to 425°F. Heat 1 tbsp olive oil in medium saucepan over medium-high heat. Add carrot, celery, shallot, and garlic and cook, stirring occasionally, until shallot is softened, 3 to 4 minutes. Stir in lentils, 2½ cups water, broth concentrate, ½ tsp salt and a pinch of pepper and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until lentils are tender, 18 to 24 minutes. (4-serving meal: use 2 tbsp olive oil, 4½ cups water, 1 tsp salt) (TIP: For the 4-serving meal, use a large pot.)

Combine peppers, 2 tsp olive oil, and a pinch of salt and pepper on foil-lined baking sheet and toss. Roast until peppers are golden brown in spots, 6 to 8 minutes. Add walnuts and thyme, toss to combine, and roast until walnuts are crispy, 2 to 3 minutes. (4-serving meal: use 4 tsp olive oil)

Stir together Dijon, vinegar, 2 tbsp olive oil, and a pinch of salt and pepper in small bowl. In separate small bowl, stir together cashew cheese and pesto. (4-serving meal: use ¼ cup olive oil)

Divide French lentils between shallow bowls and top with walnut-roasted peppers. Dollop with pesto cashew cheese and serve with dressing. Dig in!