1 cup black or French lentils, rinsed
1 (2 pound) red Kuri squash
2 tablespoons olive oil, plus more for topping
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
Pinch of salt
Pinch of ground black pepper
1/3 cup pumpkin seeds
1 1/2 teaspoons sugar
1/8 teaspoon cumin
1/8 teaspoon chili powder
1 tablespoon grain mustard
2 cups bitter greens (mustard greens, dandelion…)
- Preheat oven to 400 degrees. Cut squash in half and each half into one inch thick wedges. Transfer to a baking sheet drizzle with olive oil, salt, pepper, cumin and coriander. Toss to coat. Bake for 30 minutes until tender and caramelized.
- Fill medium pot with water and bring to a boil. Season cooking water generously with salt. Add lentils to boiling water, stir and cook for 15-20 minutes until al dente. Drain lentils in colander spread on a plate and set aside.
- Toast pumpkin seeds in a sauté pan over medium heat for 5 minutes or until fragrant. Add sugar, cumin, chili powder and salt. Stir until sugar is melted and coats all the pumpkin seeds. Spread seeds on a sheet of parchment paper and let cool.
- Combine the lentils, greens, mustard and a drizzle of olive oil in a bowl and toss to coat. Transfer to a platter, top with roasted squash and pumpkin seeds.
Recipe courtesy of Aran Goyoaga