Pumpkin & Lentils Salad

lunch · ⏱ 35 min · 2 portions · 76.0 g carbs / portion · vegetarian · allergens: milk

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
http://flowcooking.food/en-us/recipe/851/pumpkin-lentils-salad/