from “My Pinewood Kitchen” by Mee McCormick
Ingredients:
1 1/4 teaspoons sea salt, divided 4 cups warm soaking water 1 cup dried black lentils, picked over and rinsed 1 pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces* 5 tablespoons extra-virgin olive oil, divided 2 tablespoons balsamic vinegar, divided 1/4 teaspoon black pepper 1 garlic clove, minced 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground ginger 1/8 teaspoon ground cinnamon 4 cups water 1 teaspoon Dijon mustard 1/2 cup fresh parsley leaves 1/4 cup finely chopped red onion 1 tablespoon raw pumpkin seeds, toasted, or pepitas In a medium bowl, dissolve 1 teaspoon of the sea salt in the soaking water. Add the lentils and soak at room temperature for a minimum of 1 hour. Drain well.
Preparation:
When ready to make salad, adjust oven racks to the middle and lowest positions and heat the oven to 450 degrees.
Toss the squash with 1 tablespoon of the oil, 1 1/2 teaspoons vinegar, the remaining sea salt, and the black pepper. Arrange the squash in a single layer on a rimmed baking sheet and roast on the lower rack until well browned and tender, about 20 to 25 minutes, stirring halfway through roasting. Let the squash cool slightly. Decrease the oven temperature to 325 degrees.
In a saucepan over medium heat, combine the lentils, 1 tablespoon of the oil, the garlic, coriander, cumin, ginger, and cinnamon; cook until fragrant, about 1 minute. Stir in the 4 cups water. Cover and simmer for about 40 minutes until the lentils are soft. Drain well.
In a large bowl, whisk together the mustard, the remaining oil, and the remaining vinegar. Add the parsley and onion. Toss in the lentils and squash. Season with additional sea salt and pepper, to taste. Transfer to a serving platter and sprinkle with the pumpkin seeds or pepitas. Serve warm or at room temperature.