Ingredients
1½tspcumin seeds
1butternut squash
1parsnips,peeled
2medium onions
1½tspground cardamom
1tspfresh ginger,grated
1cupnutmeg,freshly grated
¼cupextra virgin olive oil
salt
freshly ground pepper
¼cupgreen lentils
1cupwater
1small shallot
1bay leaf
¾cupwalnuts
½cupcilantro,coarsely chopped
2tbsplemon juice,fresh
Preparation
Preheat the oven to 425 degrees F.
In a small skillet, toast the cumin seeds over moderate heat for about 2 minutes until fragrant.
Transfer to a spice grinder and let cool, then finely grind.
On a large rimmed baking sheet, toss the butternut squash with the parsnip, onions, ground cumin, cardamom, ginger, nutmeg and 2 tablespoons of the olive oil. Season with salt and pepper.
Roast for about 35 minutes, stirring once, or until the squash and parsnip are tender and lightly browned. Leave the oven on.
In a small saucepan, combine the lentils with the water, shallot and bay leaf and bring to a boil. Reduce the heat to low and simmer for about 25 minutes until tender.
Drain off any liquid, then discard the bay leaf and shallot. Season the lentils with salt and pepper.
In a pie plate, toast the walnuts in the oven for 5 to 7 minutes, or until fragrant. Let cool, then coarsely chop.
In a small bowl, mix the cilantro with the lemon juice and the remaining 2 tablespoons of olive oil. Season with salt and pepper.
In a large bowl, toss the roasted vegetables with the lentils, walnuts and dressing and serve. Enjoy!
