Pumpkin and lentil salad

Here is the fall season and so is the pumpkin. Here is the pumpkin, so why not make a trendy salad from it? This pumpkin and lentil salad seduces you with its colors and enthralls you with its flavors!

Vegetarian food
Wheat free
Egg free
Soy free
Corn free
Sugar free
60 Min.



Rinse the lentils and put it in a small pot together with the water and two pinches of salt. Boil it for 30-40 minutes at medium heat. It is done when it has absorbed the liquid, being creamy inside and crunchy outside.


Peel the pumpkin, dice it into cubes, and place it on a tin lined with baking paper. Bake it in an oven at 180 °C until it gets soft.


Put the apple vinegar in a small, closeable jar and add the rest of the salt. Allow some time for the salt crystals to dissolve.


Add the hempseed oil, the pepper, the sage and the mustard. Close the jar and shake it thoroughly to help the ingredients mingle.


Mix the baked pumpkin and the boiled lentils, the diced feta cheese, the green salad and the dressing.

3 Comment
portion unit: EUUSUK
1 ⅞ oz
beluga lentil
7 oz
4 ¼ fl oz
1 oz
feta cheese
1 ⅞ oz
mixed green salad
1 coffee spoon
1 coffee spoon
1 pinch


Vegetarian food Wheat free Egg free Soy free Corn free Sugar free

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