🍽️ Autumn Lentil and Pumpkin Salad

Name: Autumn Lentil and Pumpkin Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g pumpkin flesh (e.g. Hokkaido); 300 g cherry tomatoes; 300 g spinach; 2 shallots; 1 garlic clove; 2 tbsp olive oil; 200 g Puy lentils; 1 tsp paprika powder; 1 pinch curry; 1 pinch turmeric; 400 ml vegetable broth; salt; cayenne pepper

240 kcal · 30 min · 4 servings

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Ingredients

400 g pumpkin flesh (e.g. Hokkaido)
300 g cherry tomatoes
300 g spinach
2 shallots
1 garlic clove
2 tbsp olive oil
200 g Puy lentils
1 tsp paprika powder
1 pinch curry
1 pinch turmeric
400 ml vegetable broth
salt
cayenne pepper

Instructions

1. Wash the pumpkin thoroughly and pat it dry.
2. Cut the pumpkin in half and remove the seeds and pulp with a spoon.
3. Cut the pumpkin flesh into cubes of approx. 1 cm.
4. Wash the tomatoes and pat them dry.
5. Wash the spinach thoroughly and remove any tough stems.
6. Let the spinach drain well.
7. Peel the shallots and the garlic.
8. Dice the shallots and garlic very finely.
9. Heat some oil in a pan over medium heat.
10. Sauté the shallots and garlic until translucent.
11. Add the lentils to the pan.
12. Stir in paprika powder, curry, and turmeric.
13. Deglaze the mixture with the broth.
14. Let the lentils simmer for about 20 minutes.
15. Add the pumpkin and tomatoes to the pan.
16. Let everything simmer for another 10 minutes.
17. Add a little more liquid if necessary.
18. Add the spinach to the pan.
19. Let the spinach wilt.
20. Season the salad with salt and cayenne pepper.
21. Serve the salad warm.

Nutrition per serving

kcal: 240
Protein: 16 g · Fett/Fat: 6 g · Carbs: 28 g