Yet, I hardly ever get to make one of these recipes. My lentil bags in the pantry are mostly untouched. God knows why. To be honest, only red lentils I use on a regular basis for soups and dals. I am hoping that this will change in the coming weeks and months when it’s cooler. A good start were the Lentil Pancakes that I posted a few weeks ago.
Today’s salad is a good follow-up recipe, as it couldn’t be any more autumn-y. Roasted pumpkin seasoned with cumin, paprika and chili flakes with black lentils. Arugula adds some more earthy freshness, and little feta cheese crumbs add some creaminess. So many layers of textures and flavors in one single bowl. Enjoy!
LENTIL PUMPKIN SALAD WITH ARUGULA AND FETA
adapted slightly from Bon Appetit
1/2 cup black lentils
3 cups pumpkin, peeled and de-seeded and cut into cubes
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon sweet paprika
1/2 teaspoon chili flakes
1/2 teaspoon sea salt
3 cups arugula leaves
1/2 cup feta cheese, crumbled
2 tablespoons olive oil
1 tablespoon lemon juice, freshly squeezed