Pumpkin lentil salad

Pumpkin lentil salad (1 of 1) .jpg

 

What do you need: (for 2 to 3 servings)

  • 250 grams of prepared pumpkin (in cubes)
  • 150 grams of chestnut mushrooms
  • 150 grams of cooked green beans
  • 75 grams of cooked lentils
  • 50-75 grams of arugula
  • 2 teaspoons pumpkin spice herbs
  • 2 tablespoons greensweet syrup gold
  • Pepper and salt to taste

 

This is how you make this salad:

First prepare the pumpkin and green beans for the salad.

You can cut the pumpkin into cubes and cook until tender, or cook the cubes for about 30 minutes in the oven at 175 degrees Celsius.

Cook the green beans until tender and drain.

When the pumpkin and the beans are done, you can continue with the rest of the salad.

Clean the mushrooms and cut them into slices.

Heat a little oil in a pan and fry the mushrooms. When the mushrooms are almost ready, add the pumpkin cubes, green beans and 2 teaspoons of pumpkin spice herbs. Add some pepper and salt to taste if necessary. Stir everything well.

Drain the lentils in a colander and rinse well. Now add this to the pan and scoop through the rest.

Grab a plate and put a few hands of arugula on it. Spoon the pumpkin lentil mixture on top and sprinkle some greensweet syrup gold on top.

You can eat this salad both hot and cold. You can also make a meal salad by eating it on a wrap or by adding some quinoa or couscous.

 

Source / photo: Dillian (@greenkitchenprincess on instagram)

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