Clean, wash and drain the lettuce.

Cook the lentils in the vegetable stock for 5 minutes, place in a sieve and drain.

Cut the pumpkin meat into wedges and fry briefly in 2 tablespoons of olive oil.

Add onion wedges and garlic slices, sauté until translucent and season with salt and pepper.

Whisk the rest of the olive oil with the balsamic vinegar and honey.

Season to taste with salt and cayenne pepper.

Spread the lettuce on the plates.

Spread the pumpkin and lentils on top and drizzle with the dressing