flowcooking

Pumpkin & Lentils Salad

Warm pumpkin sweetness meets hearty lentils in a bright lime zing.
Creamy coconut yogurt dressing clings to every bite, silky and fresh.
Finished with crisp red onion and toasted pumpkin seeds.

lunch ⏱ 35 min 426 kcal / portion 76.0 g carbs / portion (estimated) vegetarian milk

No ratings yet
🖨 Print
v1 · rb0e705f985 20260727Z1751 1 piece pumpkin halved, seeds removed, baked as 6-7 wedges 1 piece lentil drained 1 piece red onion finely chopped 2 tsp pumpkin seed 🔥 preheat oven to 200°C 🔥 ⏱ 30 min halve pumpkin remove seeds and slice into wedges, then roast at 200°C 🔪 drain lentils 🔪 finely chop red onion and add to a bowl 🌀 make the dressing whisk white wine vinegar salt sugar coconut yogurt garlic and lime juice 🍳 toast pumpkin seeds until fragrant 🌀 combine roasted pumpkin with lentils and red onion 🌀 pour dressing over the salad and toss 🍽 garnish with toasted pumpkin seeds and serve Pumpkin Lentils Salad 🥗 2 tbsp white wine vinegar 1 tsp salt 1 tsp sugar 1 tbsp coconut yogurt 0.5 pieces garlic finely chopped 5 ml lime juice 1 piece 1 piece 1 piece 2 tsp
🚩 Report a problem
Legend
ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. preheat oven to 200°C
  2. halve pumpkin remove seeds and slice into wedges, then roast 30 min at 200°C
  3. drain lentils
  4. finely chop red onion and add to a bowl
  5. make the dressing whisk white wine vinegar salt sugar coconut yogurt garlic and lime juice
  6. toast pumpkin seeds until fragrant
  7. combine roasted pumpkin with lentils and red onion
  8. pour dressing over the salad and toss
  9. garnish with toasted pumpkin seeds and serve

Similar recipes