Easy weeknight dinners: Pumpkin-Lentil Salad
As a general rule, foods that are brightly colored are really good for you. Pumpkin is no exception. Beta-Carotene is the nutrient that turns produce orange (carrots, bell peppers, etc..) and obviously pumpkin is loaded with it. Why do you want to consume lots of Beta-Carotene? Because it protects you against cancer and heart attacks, and keeps you looking younger.
Pumpkins are native to Mexico (dating back to at least 5500 BC), and are now grown and eaten all over the world, excluding Antarctica. I love Fall partly because I love roasted pumpkin. If you do too, try my easy weeknight Pumpkin and Lentil Salad.
Pumpkin-Lentil Salad, serves 4
First roast the Pumpkin: In the Grocery Store, look for a “Pie Pumpkin”. They are more oval shaped than a Halloween Pumpkin and they taste better. Preheat your oven to 375 degrees. Carefully, cut your pumpkin in half. Set aside one half of the pumpkin (you will only use half for this recipe). Scoop out the seeds of the piece you are using, then cut it in half again. Drizzle 3 Tbsp of olive oil in the bottom of a glass baking dish (ideally one that will hold the pumpkin snugly). Put the two pieces of pumpkin in the dish, then cover the dish very tightly with several layers of aluminum foil. Roast for at least 35 minutes. It is done when you can easily slide a knife through the pumpkin flesh. Once it is done roasting, set it aside to cool.
Now make the lentils: I am partial to Puy Lentils, a French variety which is really tasty, cooks quickly, and is very low in calories. Finely chop 1 shallot and saute it in 1 Tbsp of Olive Oil for 1-2 minutes (until the shallot just starts getting a little color on it). Add in 1 1/2 cups of water and bring it to a strong simmer (not quite a boil). Add 1/2 cup of Lentils and simmer for 20 minutes. When the lentils are done, set them aside to come to room temperature.
In a large salad bowl, toss 10 oz of pre-washed baby spinach with a drizzle of pumpkin oil (found in specialty food stores. You can substitute with extra virgin olive oil if you prefer). Season the spinach with kosher salt and freshly ground black pepper. Sprinkle the room temperature lentils over the spinach, while tossing to ensure that they are spread evenly throughout the salad. Remove the roasted pumpkin flesh from its skin and chop it into bite sized pieces. Top the salad with the roasted pumpkin. Taste for seasoning. Just before serving, add a few ounces of crumbled Feta cheese. A delicious way to look and feel younger!
Easy weeknight dinners is published every Tuesday at noon.
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