¾ cup French green lentils
6 cups peeled seeded sugar pumpkin or butternut squash, cut into 1-inch pieces
3 to 5 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked Spanish paprika
½ teaspoon salt
4 cups baby arugula
11 ounces soft goat cheese, crumbled
¼ cup thinly sliced mint leaves
1 tablespoon red wine vinegar
Salt and pepper
1. Preheat oven to 375F/ 190C.
2. Toss the pumpkin/squash with 2 tablespoons oil, the cumin, paprika, and salt until all the cubes are well-coated in the marinade. Arrange then in single layer on a baking dish and roast for 20 minutes. Turn each piece so that all the sides get the chance to turn nice and crispy, and roast for another 10 to 15 minutes until tender. Leave to cool.
3. While the pumpkins/squash is in the oven, prepare the lentils. Soak them in cold water for about 10 minutes, then drain and boil them in salted water for about 20 to 30 minutes, until tender. Drain, rinse under cold water and drain again.
4. To assemble the salad, combine the lentils, pumpkin/squash cubes, and oil from the baking dish with arugula, half of goat cheese, mint, vinegar, and enough oil to just coat each ingredient. Divide among plates and sprinkle the remaining goat cheese over.