page Warm Roast Pumpkin Salad
3/4 cup French green lentils
1 2lb whole pumpkin, cut into 1-inch pieces
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 a small bowl. Soak them in cold water for 10 minutes and then drain. Next, cook the lentils in boiling salted water until tender, but firm. This should take about 30 minutes. Drain the lentils and then rinse them under cold water, then drain again.
Preheat your 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.
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