For this salad, I advise you to take canned lentils in a jar. It is a little more tender and piquant than boiled, so it complements the sweet baked pumpkin well. But the color and variety of lentils are no longer so important.
Ingredients
- Lentils (canned) – 250 g
- Pumpkin - 300 g
- Spinach - 1 bundle
- Dried tomatoes - 100 g
- Hot red pepper - 2 pinches
- Salt - 2 pinches
- A mixture of peppers with peas (ground) – 2 pinches
- Oregano - 1 tsp.
- Olive oil - 2 tbsp.l.
Step-by-step cooking recipe
Cut the pumpkin into slices, drizzle with olive oil and sprinkle with all the spices.
Bake it for 30 minutes at 290 degrees.
Put the pumpkin on the spinach leaves, add the dried tomatoes and lentils.
If desired, sprinkle the salad with herbs.
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