Spiced Pumpkin, Lentil, and Goat Cheese Salad

Preparation

1. Step 1

   Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.

   Step 2

   Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.

   Step 3

   Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.

   Step 4

   Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.

2. Step 5

   • Available at some supermarkets and at specialty foods stores.

   Step 6

   ** Sometimes labeled Pimentón Picante or Pimentó de La Vera Picante; available at specialty foods stores and from tienda.com.