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Photo courtesy Marissa Lippert (#256261)

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

From the recipe box Marissa’s recipes by Marissa Lippert

Serves

4 to 6

Ingredients

	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

Steps

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.

This content is from the Marissa’s recipes collection.

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