Lentil salad with pumpkin

This lentil salad with oven-roasted pumpkin is a hearty dish with a special flavor. It is perfect as a main meal or as a side dish to grilled meat.

Ingredients for 2 people:

• 200 g brown lentils
• 500 g Hokkaido pumpkin, washed, seeded and cut into 1 cm cubes
• 1 onion, finely chopped
• 100 g fresh spinach
• 20 g chopped fresh parsley
• 40 ml Minos extra virgin olive oil
• Salt and pepper to taste

Preparation:

Preparation time: approx. 60 minutes

Difficulty level: medium

1. Rinse the brown lentils thoroughly and bring to the boil in a saucepan with plenty of water. Reduce the heat and simmer the lentils on a low heat for about 25-30 minutes until they are soft but still firm. Drain and set aside.
2. While the lentils are cooking, preheat your oven to 200 degrees Celsius.
3. Place the pumpkin cubes in a bowl, drizzle with 2 tablespoons of Minos extra virgin olive oil , season with salt and pepper and mix well.
4. Place the pumpkin cubes on a baking sheet lined with parchment paper and bake in the preheated oven for about 20-25 minutes, or until soft and lightly browned.
5. In a large bowl, combine the cooked lentils, roasted pumpkin cubes, chopped onion and fresh spinach.
6. Pour the remaining 2 tablespoons of Minos extra virgin olive oil over the salad and mix well. Add the chopped parsley and season with salt and pepper to taste.
7. The lentil salad with pumpkin can be served warm, or you can let it cool and enjoy it as a refreshing salad.

Tip: For a special flavor, you can add 2-3 tablespoons of our delicious Minos balsamic vinegar with honey to the salad. Its sweet and sour taste goes perfectly with the flavors of pumpkin, lentils and the other ingredients.