- Step 1
Preheat oven to 180°C/160°C fan-forced. Place lentils, onion, bay leaf and 5 cups cold water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Simmer for 45 minutes or until lentils are just tender. Drain. Remove and discard onion and bay leaf.
- Step 2
Meanwhile, place pumpkin, fennel, oil and thyme in a baking dish. Season with salt and pepper. Toss to coat. Bake for 40 to 45 minutes or until pumpkin is golden and tender. Transfer to a large bowl.
- Step 3
Add lentil mixture, rocket and lemon juice to pumpkin mixture. Toss gently to combine. Serve.
Serves 4 as a side.
Serve with: Roast pork, grilled pork chops, grilled chicken breast or pan-fried salmon.