Spiced Roast Pumpkin with French Lentils and Goat Cheese

Looking for a new way to use all the pumpkin that's in season now?  Here's a light, healthy, and hearty way to use pumpkin in a way that's a little different from your run-of-the-mill pumpkin pie or pumpkin soup.  The spices on the pumpkin certainly add a depth of flavor and a nice kick to the dish; and the soft, creamy goat cheese creates a nice combination of textures.  Enjoy!

Spiced Roast Pumpkin w/ French Lentils and Goat Cheese - serves 1

1/4 cup French lentils
1 1/2 cups diced fresh pumpkin, cut into about 1-inch pieces
1 teaspoon cumin
1 teaspoon smoked paprika
a pinch cayenne pepper
2 tablespoons olive oil, divided
1 tablespoon chopped mint
1 tablespoon chopped basil
1 tablespoon red wine vinegar
2 ounces soft goat cheese, crumbled

Preheat the oven to 375 degrees.
1.  Place lentils in a small saucepan and cover with 1/2-cup water.  Bring to a boil, and simmer until lentils are soft, about 30 minutes.  Remove from heat and drain.
2.  Meanwhile, mix the cumin, paprika, cayenne, and 1 tablespoon olive oil in a medium bowl, add the pumpkin, and toss to coat.
3.  Place pumpkin in an oven-proof dish and roast for approx 45 mins, or until pumpkin pieces are tender, turning over once at the halfway point. Remove from the oven and cool.
4.  Toss the lentils, basil, mint, vinegar, and pumpkin in a bowl.  Sprinkle goat cheese on top, and drizzle with remaining tablespoon olive oil.

Voila, bon appetit!


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