Pumpkin Salad with Lentils and Mango

Ingredients

• 500 ml vegetable broth
• 100 g Beluga lentils
• 400 g butternut squash (flesh)
• Salt
• Pepper (freshly ground)
• 50 ml olive oil
• 1 Mango
• 4 tbsp white balsamic vinegar
• 1 tsp sugar
• garden cress (for garnish)

Instructions

1. 1.

   Bring the broth to a boil and cook the lentils for about 25 minutes until tender yet slightly firm. Dice the squash flesh into small cubes and sauté in 2 tbsp hot olive oil for about 8 minutes, turning occasionally. Season with salt and pepper. Let the squash and lentils cool.

2. 2.

   Peel the mango, remove the core, and cube it. Combine the lentils, squash, and mango with vinegar, sugar, and remaining olive oil. Season with salt and pepper to taste. Serve in bowls and garnish with garden cress.