Bruschetta with spicy pumpkin seed pesto and green lentils

Ingredients for 6 servings:

• 15 g basil
• 15 g parsley
• 3 sprigs of oregano
• 1 small garlic clove(s)
• 75 ml olive oil
• 65 g pumpkin seeds, roasted and salted
• ½ organic lemon(s), juice and zest
• 100 g lentils, green
• 1 small onion(s), red
• 125 g cherry tomatoes
• 6 slices of bread (e.g. spelt sourdough bread)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

vegan

For the pesto, wash the herbs, shake dry, and place in a food processor. Add the peeled garlic clove, olive oil, and pumpkin seeds, and blend everything into a pesto. Grate the lemon zest and squeeze out the juice. Mix both with the pesto, then set aside. Wash the lentils and cook with three times the amount of water over low to medium heat for about 30 minutes until al dente. Meanwhile, peel and finely dice the onion. Wash, dry, and chop the cherry tomatoes into small pieces. Drain the lentils thoroughly and mix with the diced onion, tomato pieces, and half of the pesto. Spread the remaining pesto on the bread slices and spread the lentil mixture on top. Meal prep tip: It’s best to make double the amount of pesto and lentils and turn them into a quick salad with a few lettuce leaves, nuts, and feta.