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Autumn is a season that brings with it not only a change in weather but also an abundance of flavors that invoke feelings of warmth and comfort. Among the many seasonal delights, the Maple Roasted Pumpkin & Lentils Delight stands out as a nourishing and satisfying dish that perfectly captures the essence of fall. This recipe combines the sweet earthiness of roasted pumpkin with the hearty texture of lentils, making it a wholesome choice for both lunch and dinner.

Maple Roasted Pumpkin & Lentils

Embrace the flavors of autumn with our Maple Roasted Pumpkin & Lentils Delight recipe. This nourishing dish combines sweet roasted pumpkin with hearty lentils, making it a perfect choice for healthy lunches or dinners. Packed with vitamins and plant-based protein, it offers a fulfilling meal that’s both delicious and nutritious. Discover how to create this comforting delight that captures the essence of fall, along with tips on preparation and serving ideas. Enjoy a wholesome feast!
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Ingredients
  

1 small sugar pumpkin (approximately 2-3 pounds), peeled and diced into bite-sized cubes

1 cup green or brown lentils, thoroughly rinsed and drained

3 tablespoons olive oil, divided

2 tablespoons pure maple syrup, plus an additional tablespoon for drizzling

1 teaspoon ground cinnamon

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon freshly ground black pepper

2 cups vegetable broth

1 medium red onion, diced

2 cloves garlic, minced

3 cups fresh spinach or kale, roughly chopped

¼ cup chopped fresh parsley or cilantro (for garnish)

¼ cup crumbled feta cheese (optional, for garnish)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C).

    Prepare the Pumpkin: In a large mixing bowl, combine the diced pumpkin with 2 tablespoons of olive oil, 1 tablespoon of maple syrup, cinnamon, smoked paprika, salt, and black pepper. Toss everything together until the pumpkin is evenly coated in the seasonings.

      Roast the Pumpkin: Spread the seasoned pumpkin cubes in a single layer on a baking sheet lined with parchment paper. Roast them in the preheated oven for 25-30 minutes, or until they are tender and lightly caramelized. Be sure to toss them halfway through to ensure even roasting.

        Cook the Lentils: While the pumpkin roasts, heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the diced red onion and sauté for about 5 minutes, or until it becomes soft and translucent. Then, add the minced garlic and sauté for an additional minute, stirring frequently until aromatic.

          Add Lentils & Broth: To the saucepan with the onion and garlic, stir in the rinsed lentils and vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the saucepan and let it simmer for 25-30 minutes, or until the lentils are tender but still hold their shape. If the lentils absorb too much liquid and the mixture becomes thick, feel free to add a splash more broth or water.

            Combine Ingredients: Once the lentils are cooked to perfection, gently fold in the roasted pumpkin along with the chopped spinach or kale. Stir everything together and cook for an additional 5 minutes, until the greens are wilted and incorporated.

              Finish & Serve: Drizzle the remaining tablespoon of maple syrup over the lentil and pumpkin mixture, mixing well to combine. Taste for seasoning, adjusting with salt and pepper if desired. Serve the dish warm, garnished with freshly chopped parsley or cilantro and a sprinkle of crumbled feta cheese, if using.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4

                  - Presentation Tips: For a beautiful plating, serve the pumpkin and lentil mix in a large shallow bowl. Garnish with extra herbs and feta on top for a pop of color and freshness.