Tasty Pumpkin Lentil Bowl

This filling honey-cinnamon pumpkin lentil bowl mixes spiced, warm pumpkin with protein-rich lentils for a tasty meal that works great as a standalone dish or fancy side. You'll love how the sweet roasted pumpkin plays against the earthy lentils and spicy arugula, creating a nice mix of tastes and textures.

I stumbled upon this dish in fall when my local market was packed with pumpkins and I wanted something different than soup. It's now my favorite thing to make when vegetarian friends come over - even my meat-loving buddies ask me for the recipe!

Ingredients

• Red wine vinegar: The tang brightens up all the flavors and ties everything together
• Extra virgin olive oil: Go with your nicest bottle since you'll really taste it
• Honey: Try to find local raw stuff for the best flavor
• Walnuts: They get amazingly tasty when candied with honey
• Fresh thyme: Brings a fragrant touch that dried just can't give you
• Red onion: Adds nice color and gentle sharpness to balance everything out
• Arugula: Its peppery kick cuts through the sweet pumpkin wonderfully
• Canned lentils: A real time-saver that doesn't skimp on nutrition or texture
• Cinnamon and allspice: These cozy spices turn ordinary pumpkin into something special
• Pumpkin or butternut squash: Pick one that feels heavy and has smooth skin for the sweetest taste

Step-by-Step Instructions

Assemble thoughtfully:

Put your drained lentils, arugula, red onion, thyme and cooled pumpkin in a big bowl. Pour most of your dressing over and mix gently so you don't break up the pumpkin. The warm pumpkin will slightly wilt the arugula giving you amazing texture differences.

Mix the dressing:

Put red wine vinegar, honey, olive oil, garlic, allspice, ginger, salt and pepper in a jar and shake hard until well mixed. Make sure your garlic is grated super fine almost like a paste so its flavor spreads evenly.

Prepare honey walnuts:

While your pumpkin cooks, mix walnuts with honey, cinnamon and a bit of salt. The honey should run easily to cover each walnut. Spread them on a paper-covered baking sheet and bake until they smell good and look darker, around 15 minutes. They'll get crispier as they cool down.

Pan-roast in batches:

Heat oil in a big pan and lay pumpkin pieces flat without crowding them. This is super important for getting that nice golden brown color instead of steaming them. Let each piece get a rich brown crust before turning, about 3 minutes per side.

Season generously:

Mix pumpkin with olive oil, cinnamon, allspice and salt, making sure all pieces get covered. This spice combo creates that warm, fall flavor that makes this dish so good.

Prepare the pumpkin:

Cut your pumpkin into even, bite-sized chunks about 1cm thick. Making them all the same size helps them cook evenly with crispy edges and soft centers.

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The honey-cinnamon walnuts are my top pick in this dish. I often make extra because I keep snacking on them while cooking everything else. My family caught on to this habit, and now someone always wants to help in the kitchen when they know I'm making these walnuts!

Make It Seasonal

This flexible dish works great year-round. In summer, try using roasted sweet potato or butternut squash instead of pumpkin. During spring, throw in some fresh peas or asparagus for bright color and taste. Winter calls for adding roasted beets or parsnips for sweet earthiness. The basic method stays the same no matter what seasonal veggies you use.

Storage And Meal Prep

This salad stays good for up to three days in the fridge. If you're making it more than a few hours ahead, keep the arugula separate from the dressed lentils and pumpkin. Store the candied walnuts in a sealed container at room temp to keep them crunchy. For meal prep, put single servings in containers with arugula on top, and add the walnuts right before eating.

Perfect Pairings

This salad goes great with grilled chicken or fish for a protein-packed meal. For a veggie feast, serve it with crusty bread and some Mediterranean olives. It tastes good with both white and red wines, especially a crisp Sauvignon Blanc or light Pinot Noir. For fancy occasions, try serving small amounts as a starter before the main dish.

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This pumpkin lentil salad will definitely wow your guests - it's a standout dish that gets the balance of flavor and texture just right.

Frequently Asked Questions

→ Can I use sweet potato instead of pumpkin?

For sure! Sweet potato makes a great stand-in for pumpkin in this bowl. Just cut it the same way (1cm thick pieces, then into bite-sized chunks) and cook it the same way. It might need a bit more or less time to get tender, so keep an eye on it.

→ How can I make this dish vegan?

To make it vegan, just swap out the honey for maple syrup in both the dressing and for the candied walnuts. It'll still taste amazing, with a slightly richer caramel flavor.

→ Can I use dried lentils instead of canned?

You bet! Cook about 1 cup of dried lentils following the package instructions until they're soft but still firm (usually 20-25 minutes). Drain them well and let them cool a bit before adding to your bowl. Green or brown lentils work best because they don't get mushy.

→ What can I substitute for arugula/rocket?

If you don't have arugula, try baby spinach for something milder, or a mix of baby greens. Want that same peppery kick? Watercress or some mustard greens would do the trick.

→ Can this salad be made ahead of time?

Sure, but it's best to keep everything separate. You can make the roasted pumpkin, lentils, and sweet walnuts 1-2 days ahead and stick them in the fridge. The dressing stays good for up to 3 days. Just toss it all together right before you eat so the greens don't get soggy.

→ Is this suitable as a main dish?

Definitely! It's quite filling, especially for lunch. To make it even more hearty, throw in some crumbled feta or goat cheese, or enjoy it with a piece of crusty bread on the side.