1 Picture
Ingredients
- 3/4 cup French green lentils*
- 6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash (from about one 2-pound whole pumpkin)
- 3 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1 teaspoon hot smoked Spanish paprika**
- 1/2 teaspoon sea salt
- 4 cups baby arugula
- 1 cup soft goat cheese, crumbled
- 1/4 cup thinly sliced mint leaves
- 1 tablespoon red wine vinegar
Details
Servings 6
Adapted from epicurious.com
Preparation
Step 1
Place lentils in small bowl. Cover with cold
water and soak 10 minutes; drain.
Cook lentils in boiling salted water until
tender but firm, about 30 minutes. Drain
lentils. Rinse under cold water, then drain.
Preheat oven to 375°F. Place pumpkin
in large bowl; toss with 2 tablespoons
oil, cumin, paprika, and sea salt. Arrange
pumpkin in single layer on baking sheet;
roast 20 minutes. Turn pumpkin over. Roast
until tender, 10 to 15 minutes. Cool.
Combine lentils, pumpkin, and oil from
baking sheet with arugula, half of goat
cheese, mint, vinegar, and 1 tablespoon oil.
Season with salt and pepper. Divide among
plates; sprinkle remaining goat cheese over.
* Available at some supermarkets and at
specialty foods stores.
** Sometimes labeled Pimentón Picante or
Pimentó de La Vera Picante; available at
specialty foods stores and from tienda.com.
Per serving: 196.4 kcal calories,
39.9 % calories from fat,
8.7 g fat,
2.9 g saturated fat,
6.5 mg cholesterol,
23.2 g carbohydrates,
6.5 g dietary fiber,
3.7 g total sugars,
16.7 g net carbohydrates,
8.7 g protein
Nutritional analysis provided by
Bon Appétit
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