🥗 Warm pumpkin and lentil salad with creamy yogurt dressing

Name: Warm pumpkin and lentil salad with creamy yogurt dressing
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g Beluga lentils; 1 tsp ground cumin; 600 g Hokkaido pumpkin (1 pumpkin); 2 tbsp olive oil; salt; pepper; 10 g coriander (0.5 bunch); 10 g parsley (0.5 bunch); 1 radicchio; 100 g baby spinach; 0.5 pomegranate; 200 g yogurt (3.5% fat); 1 tbsp lime juice; cayenne pepper

284 kcal · 30 min · 4 servings

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Ingredients

150 g Beluga lentils
1 tsp ground cumin
600 g Hokkaido pumpkin (1 pumpkin)
2 tbsp olive oil
salt
pepper
10 g coriander (0.5 bunch)
10 g parsley (0.5 bunch)
1 radicchio
100 g baby spinach
0.5 pomegranate
200 g yogurt (3.5% fat)
1 tbsp lime juice
cayenne pepper

Instructions

1. Place the lentils in a pot and cover them with double the amount of boiling water.
2. Add half a teaspoon of cumin.
3. Cook the lentils over low heat for about 20 minutes.
4. Drain the lentils and let them drain well.
5. Let the lentils cool down for 5 minutes.
6. Wash the pumpkin and cut it in half lengthwise.
7. Remove the core from the pumpkin.
8. Cut the pumpkin into wedges.
9. Heat oil in a frying pan.
10. Fry the pumpkin wedges for about 10 minutes on both sides over medium heat.
11. Season the pumpkin with salt, pepper, and the remaining cumin.
12. Wash the herbs and shake them dry.
13. Pluck the leaves from the herbs.
14. Wash the radicchio and tear the leaves into small pieces.
15. Wash the spinach and spin it dry.
16. Extract the seeds from the half of the pomegranate.
17. Mix the yogurt with the lime juice.
18. Season the dressing with salt, pepper, and cayenne pepper.
19. Arrange the pumpkin, lentils, radicchio, spinach, and herbs on four plates.
20. Drizzle the salad with the yogurt dressing.
21. Sprinkle the salad with the pomegranate seeds.

Nutrition per serving

kcal: 284
Protein: 15 g · Fett/Fat: 8 g · Carbs: 36 g