🥗 Warm Pumpkin and Lentil Salad with Goat Cheese

Name: Warm Pumpkin and Lentil Salad with Goat Cheese
Total time: 30 min
Yield: 4 servings
Ingredients: 2 shallots; 1 garlic clove; 6 tbsp olive oil; 200 g brown lentils; 400 ml vegetable broth; 450 g pumpkin flesh (e.g. Hokkaido pumpkin; peeled butternut or butternut squash); salt; pepper; 1 tsp paprika powder; cayenne pepper; 4 goat cheese medallions (50 g each; 45% fat in dry matter); 2 tbsp walnut kernels (15 g each); 0.5 bunch parsley (10 g); 4 tbsp white balsamic vinegar

454 kcal · 30 min · 4 servings

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Ingredients

2 shallots
1 garlic clove
6 tbsp olive oil
200 g brown lentils
400 ml vegetable broth
450 g pumpkin flesh (e.g. Hokkaido pumpkin; peeled butternut or butternut squash)
salt
pepper
1 tsp paprika powder
cayenne pepper
4 goat cheese medallions (50 g each; 45% fat in dry matter)
2 tbsp walnut kernels (15 g each)
0.5 bunch parsley (10 g)
4 tbsp white balsamic vinegar

Instructions

1. Peel the shallots and the garlic.
2. Dice the shallots and garlic finely.
3. Heat 2 tablespoons of oil in a pan.
4. Sauté the shallot and garlic cubes for 4 minutes over medium heat.
5. Add the lentils to the pan.
6. Pour the broth over the lentils.
7. Simmer the lentils for 25 to 30 minutes until tender.
8. Let the lentils cool down for 5 minutes.
9. Cube the pumpkin flesh into pieces about 1.5 to 2 cm in size.
10. Grease a baking tray with a little oil.
11. Place the pumpkin cubes on the baking tray.
12. Season the pumpkin with salt, pepper, paprika powder, and 1 pinch of cayenne pepper.
13. Halve the goat cheese medallions crosswise.
14. Place the goat cheese halves on the baking tray next to the pumpkin.
15. Preheat the oven to 200 °C (conventional 180 °C; gas mark 3).
16. Bake the pumpkin and cheese in the oven for 15 to 20 minutes.
17. Chop the walnuts coarsely.
18. Wash the parsley.
19. Shake the parsley dry.
20. Chop the parsley.
21. Season the cooled lentils with vinegar, salt, and pepper.
22. Add the baked pumpkin cubes to the lentils.
23. Add the remaining oil to the mixture.
24. Add the chopped walnuts to the mixture.
25. Add the chopped parsley to the mixture.
26. Mix all ingredients thoroughly.
27. Arrange the salad on a platter or on plates.
28. Place the baked goat cheese medallions on top of the salad.
29. Serve the salad.

Nutrition per serving

kcal: 454
Protein: 18 g · Fett/Fat: 28 g · Carbs: 33 g