Spicy Squash Salad With Lentils And Goat Cheese

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smitten kitchen
Nutrition per serving    (USDA % daily values)


made for Thanksgiving 2011 - even better the second day
a3b1d1bdd0b2   •  26 Nov   •  Report
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Ingredients for 6 servings

3/4 cup black or green lentils

6 cups peeled, seeded and cubed butternut squash or sugar pumpkin (1-inch cubes) (from about a 2-poudn squash)

3 tablespoons olive oil, divided

1 teaspoon ground cumin

1 teaspoon hot smoked Spanish paprika*

1/2 teaspoon coarse salt

4 cups baby arugula (I skipped this)

1 cup soft crumbled goat cheese

1/4 cup thinly sliced mint leaves (optional; I used this, but added it after I took a photo)

1 tablespoon red wine vinegar, plus additional to taste

Roasted seeds (about 1/2 cup) from your butternut squash (optional; see note above)

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