1 cup beluga lentils
3 lbs Japanese winter squash (red kuri, hokkaido or kabocha), seeded, peeled, and cut into 1 inch cubes
1-3 tbsp olive oil to taste
1 1/2 tsp fresh ground cumin
1 1/2 tsp smoked Spainsh paprika
3 lbs Japanese winter squash (red kuri, hokkaido or kabocha), seeded, peeled, and cut into 1 inch cubes
1-3 tbsp olive oil to taste
1 1/2 tsp fresh ground cumin
1 1/2 tsp smoked Spainsh paprika
Celtic sea salt
Ground pepper
4 cups baby arugula
1 cup soft goat cheese, crumbled
1/4 cup thinly sliced mint leaves
2 tbsp red wine vinegar
Ground pepper
4 cups baby arugula
1 cup soft goat cheese, crumbled
1/4 cup thinly sliced mint leaves
2 tbsp red wine vinegar
Rinse and sort lentils, then cook accordingly to package directions. Drain and rinse with cold water and set aside. Preheat oven to 375. Toss pumpkin with olive oil and seasonings. Arrange pumpkin in a single layer on a baking sheet and roast 20 minutes. Give a toss and then bake another 10 to 15 minutes (or until tender). Once cool, combine lentils, pumpkin, and oil. Add to greens: goat cheese, mint, and vinegar. Season with salt and pepper. Sprinkle remaining goat cheese on individual servings.
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