Lentil Salad

Ingredients

• 400 g pumpkin flesh (e.g., Hokkaido)
• 300 g cocktail tomatoes
• 300 g spinach
• 2 shallots
• 1 Garlic clove
• 2 tbsp olive oil
• 200 g Puy lentils
• 1 tsp paprika powder
• 1 pinch Curry powder
• 1 pinch turmeric
• 400 ml Vegetable broth
• Salt
• Cayenne pepper

Instructions

1. 1.

   Wash the pumpkin, dry it, halve it, remove seeds and cut into about 1 cm cubes. Wash and pat the tomatoes dry as well. Thoroughly wash the spinach, rinse it, and let it drain.

2. 2.

   Peel and finely dice the shallots and garlic. Sauté both in a pan over medium heat with a little oil until translucent. Add the lentils, paprika, curry, and turmeric, stir, then deglaze with the broth. Simmer for about 20 minutes, then add the pumpkin and tomatoes.

3. 3.

   Simmer for another ~10 minutes, adding more liquid if needed. Then add the spinach and let it wilt. Season the lentil salad with salt and cayenne pepper and serve.