John Myers
Ingredients for 6 servings:
- 250 g lentils, brown
- 500 g pumpkin(s), (Hokkaido)
- 1 piece(s) ginger (approx. 1 cm, thumb-thick)
- 4 spring onions, thin
- 4 tbsp apple cider vinegar
- 4 tbsp olive oil
- 2 tsp syrup (spelt)
- 3 tbsp pumpkin seed oil
- 1 handful of pumpkin seeds
- salt and pepper
- Lemon pepper
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours
vegan lentil and pumpkin salad
Cook the lentils in three times the amount of water. Wash the pumpkin and cut it into small, even-sized cubes. Fry the pumpkin pieces in a little vegetable oil for about five minutes, stirring frequently. The pumpkin should still be firm to the bite. Season with salt and pepper. Wash the spring onions thoroughly and slice into rings; the green part can also be used. Peel and finely chop the ginger. Mix the vinegar, oil, salt, lemon pepper, and spelt syrup to make a dressing. Rinse the cooked lentils with cold water. Now combine all the ingredients, except the pumpkin seeds and pumpkin seed oil, with the dressing. Mix the pumpkin seeds with the pumpkin oil and top with the salad or stir in. Let it marinate for an hour before serving. It tastes even better if the salad is refrigerated overnight.
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