Measurements

• 1 small pumpkin
• 1 cup lentils
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 red onion
• 1 cup cherry tomatoes
• 2 cups spinach leaves
• 1/2 cup feta cheese, crumbled
• 2 tablespoons lemon juice
• 2 cloves garlic
• 1 teaspoon cumin
• 1 teaspoon paprika
• 2 tablespoons chopped parsley

Preparation Method

• Preheat oven to 400°F (200°C).
• Toss pumpkin cubes with 1 tablespoon olive oil, salt, pepper, cumin, and paprika.
• Spread pumpkin on a baking sheet and roast for 25-30 minutes until tender.
• Cook lentils in a pot of boiling water for 20-25 minutes until tender, then drain.
• In a large bowl, combine roasted pumpkin, cooked lentils, red onion, cherry tomatoes, and spinach.
• In a small bowl, whisk together remaining olive oil, lemon juice, and minced garlic.
• Pour dressing over salad and toss gently to combine.
• Top with crumbled feta cheese and chopped parsley.
• Serve immediately or chill for later.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.