🥄 Ingredients:
200 grams cooked brown lentils 250 grams pumpkin 50 grams baby spinach 1/2 red onion Olive oil Salt Pepper Thyme
Toppings: 6 tablespoons mixed nuts (e.g., pecans and pumpkin seeds) 1/2 tablespoon maple syrup A pinch of salt A pinch of pepper 1/4 teaspoon cinnamon
Dressing: 1 tablespoon apple cider vinegar 1 tablespoon maple syrup 2 tablespoons olive oil 1/2 garlic clove
🥄 Instructions:
If using dry lentils, wash about 50 grams of dry brown lentils under running water, then cook them in salted water for 15-20 minutes until soft. Alternatively, use 200 grams of canned lentils that have been pre-cooked. Wash and drain the canned lentils.
Preheat the oven to 200°C / 390°F. Line a baking pan with parchment paper.
Cut the pumpkin into cubes (about 250 grams). Place the pumpkin cubes on the prepared baking pan. Drizzle with a little olive oil and season with salt, pepper, and a pinch of thyme. Bake in the oven for about 15 minutes at 200°C / 390°F or until the pumpkin softens and edges darken. Remove from the oven and set aside. Lower the oven heat to 160°C / 320°F.
Prepare the topping: Roughly chop the mixed nuts (pecans and pumpkin seeds). Drizzle with maple syrup and season with a pinch of salt, pepper, and 1/4 teaspoon of cinnamon. Mix to coat all ingredients, then place in a baking pan lined with parchment paper. Bake in the oven for 10-12 minutes at 160°C / 320°F until the nuts turn golden brown. Remove from the oven and set aside to cool; they will harden as they cool.
Make the dressing by combining all dressing ingredients (apple cider vinegar, maple syrup, olive oil, and minced garlic) in a small jar. Close the jar with a lid and shake well to mix.
Wash and drain the baby spinach (about 50 grams), then heat a drizzle of oil in a pan over medium heat. Stir the spinach until it wilts slightly.
Add the cooked lentils to the spinach to warm them up, then transfer everything to a large bowl. Add the baked pumpkin and sliced red onion.
Drizzle the salad with the dressing, toss to combine, and sprinkle the crushed nuts on top.