them in cold water for about 10 minutes, then drain and boil them in salted water for about 20 to 30 minutes, until tender. drain, rinse under cold water and drain again. to assemble the salad, combine the lentils, pumpkin cubes, and oil from the baking dish with rocket, half of goat cheese, mint, vinegar, and enough oil to just coat each ingredient. divide among plates and sprinkle the remaining goat cheese over.
combine chicken broth and rice in a medium saucepan. bring to a boil over medium high heat then reduce heat to low. cover and simmer 45 minutes or until rice is tender and the liquid absorbed. meanwhile melt 