Pumpkin and Lentil Salad
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g lentils, brown or red
- 1 piece (s) ginger
- 600 g pumpkin (s), your choice
- 4 spring onion (s)
- 250 g tomato (s)
- 3 tablespoon pumpkin seed oil
- 4 tablespoon olive oil
- 4 tablespoon balsamic vinegar, white
- 1 teaspoon honey
- salt and pepper
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Prepare the lentils according to the instructions on the package. Red lentils have a shorter cooking time than brown lentils or plate lentils. They may have to be soaked beforehand. Peel the ginger and dice very finely. Cut the pumpkin into cubes about 1.5 cm and fry with ginger in olive oil for 3-5 minutes, season with salt and pepper.
- Cut the spring onions into rings. Cut the tomatoes the same size as the pumpkin cubes. Mix vinegar, pumpkin seed oil and honey and season with salt, pepper and cayenne pepper. Mix all the ingredients together.
- Baguette goes well with it.
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