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).
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.