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Balsamic Roasted Pumpkin with Lentils, Goat Cheese, and Crispy Fried Shallots
(recipe, Marissa Lippert)
- 1 cup dried French lentils
- 1 small to medium pumpkin, chopped, seeded, and peeled (if it's too difficult to peel prior to roasting, allow pumpkin to cool and remove skin afterward)
- Extra-virgin olive oil
- 6 Tbsp. balsamic vinegar
- 1 shallot, peeled and cut into thin rounds or half-moon shapes
- 4 oz. fresh goat cheese (1 small log)
- Salt and pepper to taste
- Preheat the oven to 400 degrees. Soak the lentils for 10 minutes.
- In a large mixing bowl, toss the pumpkin with 1 to 2 tablespoons of olive oil and season lightly with salt. Spread the pumpkin pieces on a cookie sheet or in a roasting pan and roast until soft, about 30 to 40 minutes.
- Meanwhile, cook the lentils in salted boiling water until soft, about 30 minutes.
- Heat the balsamic vinegar in a small saucepan over medium-low heat and reduce to about half, about 10 to 15 minutes.
- Pour about 1 inch of olive oil into a small heavy pan or skillet (enough oil to cover the shallots). Heat the oil over medium-high heat and fry the shallots for 3 to 5 minutes or until crispy and golden brown. Remove from the pan and drain the excess oil on a paper towel.
- Toss the pumpkin with the balsamic reduction and mix with the lentils and the fresh goat cheese. Drizzle with a little more olive oil and garnish with the crispy shallots. Season to taste, then serve.