Balsamic Roasted Pumpkin with Goat Cheese, Lentils and Crispy Fried Shallots

Course Salads

Ingredients in this Recipe

1 cup dried French lentils
1 shallot, peeled and cut into thin rounds or half moon shapes
1 small to medium pumpkin, chopped and peeled *if it's too difficult to peel prior to roasting, allow pumpkin to cool and remove skin afterwards
4 oz goat cheese (1 small log)
6 Tbsp balsamic vinegar
olive oil for "frying" the shallots
salt and pepper to taste

See Full Recipe at Food52