Pumpkin Salad with Black Lentils, Kale, and Cherry Tomatoes

This salad is the perfect main dish for dinner, lunch pack or just a side dish. Pumpkins give this salad a hearty and seasonal flavor, and lentils always pack a great deal of health benefits like protein and fiber. Add some fresh kale to the mix and you have a winner.

PUMPKIN SALAD WITH BLACK LENTILS, KALE, AND CHERRY TOMATOES [VEGAN]

INGREDIENTS

• 1 cup black beluga lentils
• 3 cups (uncooked) hokkaido pumpkin, 2-inches chunks
• 4-5 thyme sprigs
• Salt
• 1 1/2 cup cherry tomatoes, cut in half
• 5-7 radishes, sliced
• 1 red onion, finely chopped
• 2 cups kale, chopped
• 1/2 lemon, juiced
• 3 tablespoons soy sauce

PREPARATION

1. Add 3 cups water in a medium saucepan and bring to boil. Transfer lentils when boiling and reduce heat. Let cook for 20 minutes.
2. In the meantime, place pumpkin on a baking sheet and gently massage thyme and salt onto.
3. Place the baking tray in a cold oven and roast for 20 minutes in 400°F.
4. Transfer the remaining ingredients into a big bowl.
5. Let lentils and pumpkin cool before transferring to the salad.

https://www.onegreenplanet.org/vegan-recipe/pumpkin-salad-with-black-lentils-kale-and-cherry-tomatoes/