Spiced Pumpkin with Goat Cheese and Lentils Recipe


Cal/Serving: 345
Daily Value: 17%
Servings: 4

Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Vitamin A29082IU582%
Vitamin C11mg18%
Thiamin (B1)0mg32%
Riboflavin (B2)0mg16%
Niacin (B3)2mg11%
Vitamin B60mg22%
Folic Acid (B9)255µg64%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E3mg17%
Vitamin K39µg49%
Fatty acids, total monounsaturated6g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Festive Challah
Challah is a sweet Jewish bread, served throughout the holidays and the Sabbath. Other traditional...
Citrus Glazed Roasted Carrots
Lemon and orange juices add a bright citrus note to roasted carrots. The honey glaze brings out the...
Lemon-Broccoli Risotto Rounds
What a tasty way to eat your broccoli! Savor lots of cheese, garlic, and flaky crescents. This...

Spiced Pumpkin with Goat Cheese and Lentils
Ashley Fahr

Full of earthy and aromatic spices, this dish is simple to make and provides a hearty dinner or a side dish for fish or roasted meats. We used golden lentils in this recipe, but you're welcome to use any other kind that you like. Alternatively, if you lean on the salty side of things, you can always swap the goat cheese for some feta (preferably Bulgarian). 

Click here to see the Not Just for Carving: 8 Pumpkin Recipes story.



For the pumpkin:

  • ½ pound pumpkin, peeled and seeded
  • 1 tablespoon olive oil
  • 1 teaspoon ground ginger
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • Salt and pepper

For the lentils:

  • 1 tablespoon olive oil
  • 1 clove garlic, minced or grated
  • 1 cup lentils
  • 2 cups water
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • Juice from ½ lemon
  • 1 serrano, thinly sliced
  • 2 ounces goat cheese, crumbled
  • Salt and pepper, to taste
  • 2 mint sprigs, chopped, for garnish


For the pumpkin:

Preheat the oven to 400 degrees. Combine all of the ingredients together, then place on a baking sheet. Roast in the oven for about 35-40 minutes, until soft but not falling apart. 

For the lentils:

Meanwhile, add the olive oil to a saucepan and warm over medium heat. When hot, add the garlic and cook for a minute or 2, then add the lentils and the water and bring to a boil. Add the ginger and cumin and stir. Once boiling, lower the heat and bring them to a simmer and cover. 

When most of the water is absorbed, add the lemon juice and serrano, stirring to combine. When finished, remove the lentils from the heat and place into a serving bowl. Add the goat cheese, salt, and pepper, to taste and top with the roasted pumpkin. Sprinkle with the mint and serve. 

Recipe Details

Total time: 1 hour

Servings: 4

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).



It was easy and truly heart satisfying recipe. Thanks yasmin

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
Please answer this Captcha to prove you are human
Enter the characters shown in the image.
Please answer this Captcha to prove you are human