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Ingredients
for
4
Lentil-Pumpkin Salad with Tomatoes and Spinach
20 min., ready in 50 min.
Time:
240
calories
Calories:
Health Score:
100 / 100
Ingredientsfor
- Ingredients
- 400 grams Pumpkin (such as Hokkaido)
- 300 grams Cherry tomatoes
- 300 grams Spinach
- 2 shallots
- 1 garlic clove
- 2 Tbsps olive oil
- 200 grams Le Puy lentils
- 1 tsp ground paprika
- 1 generous pinch Curry
- 1 generous pinch Turmeric
- 400 milliliters Vegetable broth
- salt
- cayenne pepper
Preparation
1.
Cut pumpkin into cubes. Rinse tomatoes. Rinse spinach and spin dry. Peel and finely chop shallots and garlic. Heat oil in a pan and sauté shallots and garlic until translucent.
2.
Combine lentils with paprika, curry and turmeric. Add broth and bring to a boil. Simmer for about 20 minutes, then add pumpkin and tomatoes. Simmer for about 10 minutes more, adding more broth if necessary.
3.
Add spinach and season with salt and cayenne pepper. Mix well. Serve.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 240 cal. | (11 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.2 g | (44 %) |