Lentil Salad with Pumpkin and Baked Goat Cheese

Ingredients

• 200 g beluga lentils
• 1 l vegetable broth
• 500 g butternut squash
• Salt
• 80 g arugula (about one handful)
• 100 g goat cheese roll (half a roll)
• 0.5 lemon (juice)
• 4 tbsp balsamic vinegar
• 2 tbsp honey
• 4 tbsp olive oil

Instructions

1. 1.

   Rinse lentils under running water in a sieve. Bring vegetable broth to a boil and cook lentils for 30–35 minutes until al dente. Drain, let cool.

2. 2.

   Meanwhile peel, deseed, and cube the pumpkin. Boil pumpkin cubes in salted water for about 5 minutes until tender. Drain and set aside.

3. 3.

   Wash arugula and dry it with a salad spinner. Slice goat cheese into four pieces and grill under a preheated oven broiler for about 4 minutes until lightly browned.

4. 4.

   Combine lentils, pumpkin, and arugula in four deep bowls. Top each bowl with goat cheese slices and drizzle with lemon juice, balsamic vinegar, honey, and olive oil.