Warm Salad of Roasted Pumpkin and Lentils
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Warm salad of roasted pumpkin and lentils
Ingredients
- Pumpkin - 2 lbs
- Olive Oil - 1½ tablespoons
- Garlic - 1 clove
- Balsamic Vinegar - 1 tablespoon
- Whole grain mustard - 1 teaspoon
- Canned lentils - 28.2 oz
- Red Onion - ½ head
- Spinach - 3.5 oz
- Cherry Tomatoes - 5.3 oz
- Cheese - 1.4 oz
- Shelled pumpkin seeds - 2 tablespoons
- Fresh Thyme - 2 sprigs
Step by Step guide
Step 1
Preheat the oven to 200°C. Mix 1 tablespoon of olive oil, pumpkin, garlic clove, thyme leaves, and seasonings. Roast for 25-30 minutes or until cooked through.
Step 2
Combine with balsamic vinegar, ½ tablespoon of olive oil, whole grain mustard, and 1-2 tablespoons of water. Rinse the lentils in water, drain, and mix with the dressing, red onion, spinach, and cherry tomatoes.
Step 3
Divide the lentils among four plates. Top with the pumpkin, then crumble the cheese and sprinkle the pumpkin seeds on top.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.