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Pumpkin and lentil salad

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Ingredients for 4 servings:

  • 300 g lentils, brown or red
  • 1 piece(s) ginger
  • 600 g pumpkin(s), of your choice
  • 4 spring onions
  • 250 g tomatoes
  • 3 tbsp pumpkin seed oil
  • 4 tbsp olive oil
  • 4 tbsp balsamic vinegar, white
  • 1 tsp honey
  • salt and pepper
  • Cayenne pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

uncomplicated, quick

Prepare lentils according to the package instructions. Red lentils take less time to cook than brown or lentils. They may need to be soaked beforehand. Peel the ginger and dice very finely. Cut the pumpkin into 1.5 cm cubes and sauté with the ginger in olive oil for 3-5 minutes, seasoning with salt and pepper. Slice the spring onions into rings. Cut the tomatoes the same size as the pumpkin cubes. Combine the vinegar, pumpkin seed oil, and honey and season with salt, pepper, and cayenne pepper. Mix all ingredients together. Serve with baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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