Lentil Pumpkin Salad with Arugula and Feta

from
1/2 cup black lentils, uncooked

3 cups pumpkin, peeled and deseeded 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

Serves 4
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Soak lentils in cold water for a few hours. Drain.
Cook lentils in boiling salted water until tender, but still with a bite, around 20 minutes. Drain and set aside.

Preheat oven to 220C.
Toss pumpkin cubes with 1 tablespoon of olive oil, spices and salt. Place pumpkin on a baking tray in a single layer and roast until tender, about 20 minutes. Turn over halfway. Set aside.

Mix two tablespoons of olive oil with lemon juice.

Transfer lentils to a serving bowl. Stir in the lemon dressing. Add pumpkin cubes and arugula leaves. Sprinkle with feta cheese. Ready to serve.

Recipe from http://www.anjasfood4thought.com
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