Pumpkin Lentil Salad with Goat Cheese

Ingredients

• 2 shallots
• 1 Garlic clove
• 6 tbsp Olive oil
• 200 g red lentils
• 400 ml Vegetable broth
• 450 g pumpkin flesh (e.g., Hokkaido pumpkin; peeled butternut or muskmelon)
• Salt
• Pepper
• 1 tsp paprika powder
• Cayenne pepper
• 4 goat cheese wedges (50g each; 45% fat)
• 2 tbsp walnut kernels (15g)
• 0.5 bunch parsley (10g)
• 4 tbsp white balsamic vinegar

Instructions

1. 1.

   Peel and finely dice the shallots and garlic. Heat 2 tbsp oil in a pan. Sauté the diced shallots and garlic for 4 minutes over medium heat. Add the lentils, pour in the broth, and simmer for 25–30 minutes until tender. Let cool for 5 minutes.

2. 2.

   Meanwhile, cut the pumpkin flesh into 1.5–2 cm cubes. Place the pumpkin cubes on a lightly oiled baking sheet, season with salt, pepper, paprika powder, and a pinch of cayenne pepper. Slice the goat cheese wedges in half crosswise, place them on the tray, and bake at 200 °C (180 °C fan) for 15–20 minutes.

3. 3.

   Coarsely chop the walnuts. Wash, dry, and finely chop the parsley. Season the lentils with vinegar, salt, and pepper. Mix in the roasted pumpkin cubes, remaining oil, walnuts, and parsley.

4. 4.

   Toss the salad well and arrange on a plate or individual bowls. Top with the goat cheese wedges and serve immediately.