Roasted Butternut Squash And Lentil Salad

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1 1/2 teaspoons cumin seeds

1 butternut squash (about 2 1/4 pounds), peeled and cut into 1/2-inch dice

1 parsnip—peeled, halved lengthwise and sliced 1/4 inch thick

2 medium onions, coarsely chopped

1 1/2 teaspoons ground cardamom

1 teaspoon grated fresh ginger

Pinch of freshly grated nutmeg

1/4 cup extra-virgin olive oil

Salt and freshly ground pepper

1/4 cup green lentils

1 cup water

1 small shallot, peeled

1 bay leaf

3/4 cup walnuts (about 1/4 pound)

1/2 cup coarsely chopped cilantro

2 tablespoons fresh lemon juice

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