With Alex away in Colorado this last week, I have been experimenting in the library more than I have in the kitchen. Since I had today off, I decided to try a recipe that caught my eye in last months Bon Appetit. It wasn’t as flavorful as I’d hoped, but it certainly fit the bill as a seasonal high-fiber veggie meal. Maybe the left-overs will taste even better in the library tomorrow…
Spiced Pumpkin, Lentil, and Goat Cheese Salad
- 3/4 cup French green lentils
- 6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash (I used a 3 lb sugar pie 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
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 (this didn’t exist for me since the pumpkin absorbed it all) 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.