Roasted Lentils with Pumpkin

Instructions

1. 1

   Preheat oven to 425°F. Toss pumpkin cubes and red onion wedges with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, stirring halfway through, until pumpkin is caramelized and tender.

   Tip: Cut pumpkin pieces evenly so they cook at the same rate.

2. 2

   While pumpkin roasts, heat remaining 2 tablespoons of olive oil in a large pot over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

3. 3

   Stir in the rinsed lentils, cumin, smoked paprika, and dried thyme. Toast the lentils for 2 minutes, stirring constantly, to release their nutty flavors.

   Tip: Don't skip the toasting step as it deepens the lentil flavor.

4. 4

   Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes until lentils are tender but still hold their shape.

   Tip: Lentils should be cooked through but not mushy.

5. 5

   Once pumpkin is roasted, add it to the pot with the cooked lentils and onions. Stir gently to combine.

6. 6

   In a small skillet, heat 1 tablespoon of olive oil over medium-high heat. Fry the fresh sage leaves for 1-2 minutes per side until crispy, then set aside on paper towels.

   Tip: Watch the sage closely to prevent burning.

7. 7

   Finish the lentil mixture by stirring in fresh lemon juice. Taste and adjust seasonings as needed.

   Tip: The lemon juice brightens all the autumn spices beautifully.

8. 8

   Divide roasted lentils and pumpkin among serving bowls. Top with crispy sage leaves and pumpkin seeds, then drizzle with additional olive oil if desired.

   Tip: Serve warm for best flavor and texture.