Adjust oven rack to lower middle position and preheat oven to 375°F. Meanwhile, pour lentils into small bowl, and cover with cold water. Soak for ten minutes, then drain.
Bring medium-sized pot of salted water to boil over high heat. Add lentils and cook for 30 minutes. Drain lentils in colander, and rinse with cold water. Let drain again.
Meanwhile, add cubed butternut squash, 2 tablespoons oil, cumin, paprika, and salt to large bowl. Mix well with pair of 12-inch tongs. Transfer to baking sheet and arrange in single layer. Place baking sheet in oven and cook for 20 minutes. Flip squash pieces with tongs. Cook until tender, about 15 minutes longer. Remove baking sheet from oven and let cool for a few minutes.
Transfer butternut squash and any remaining oil to large mixing bowl. Add arugula, half of goat cheese, mint, vinegar, and remaining olive oil. Toss gently. Season with more salt and pepper to taste. Serve with remaining goat cheese sprinkled on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (130g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 102 (36%)|
|Amt Per Serving||% DV|
|Total Fat 11.3g||15 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 34.8mg||1 %|
|Potassium 760.1mg||20 %|
|Total Carbohydrate 33.5g||10 %|
|Dietary Fiber 15g||60 %|
|Sugars, other 18.5g|
|Protein 13.5g||19 %|
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Calories per serving: 280
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