3/4 cup green lentils6 cups 1-inch pieces peeled seeded butternut squash (from about one 2-pound squash)3 tablespoons olive oil, divided1 teaspoon ground cumin1 teaspoon hot smoked paprika1/2 teaspoon sea salt4 cups baby spinach1 cup soft goat cheese, crumbled1/4 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 squash in large bowl; toss with 2 tablespoons oil, cumin, paprika and sea salt. Arrange squash in single layer on baking sheet; roast 20 minutes. Turn squash over. Roast until tender, 10 to 15 minutes. Cool.
Combine lentils, squash and oil from baking sheet with spinach, half of goat cheese, mint, vinegar and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.
Adapted from Epicurious.com
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This recipe was most recently featured in
Boston Organics Newsletter No. 53 of 2015.