Top | Marissa's recipes

Balsamic Roasted Pumpkin with Lentils, Goat Cheese, and Crispy Fried Shallots

(recipe, Marissa Lippert)

primary-image, l


  1. 1 cup dried French lentils
  2. 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)
  3. Extra-virgin olive oil
  4. 6 Tbsp. balsamic vinegar
  5. 1 shallot, peeled and cut into thin rounds or half-moon shapes
  6. 4 oz. fresh goat cheese (1 small log)
  7. Salt and pepper to taste


  1. Preheat the oven to 400 degrees. Soak the lentils for 10 minutes.
  2. 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.
  3. Meanwhile, cook the lentils in salted boiling water until soft, about 30 minutes.
  4. Heat the balsamic vinegar in a small saucepan over medium-low heat and reduce to about half, about 10 to 15 minutes.
  5. 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.
  6. 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.