Lentil, Pumpkin, Spinach and Tomato Salad

Ingredients

• Lentils3/4 cup (150 g)
• Pumpkin3/4 cup (120 g)
• Spinach1 cup (30 g)
• Tomato1/2 count (65 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked lentils.

2. 2

   Step 2

   Boil water with a bit of salt in a pot. In the meantime, peel the winter squash, remove the flesh and seeds, and dice.

3. 3

   Step 3

   Once boiling, add the pumpkin and let boil for 10-15 minutes or when tender once you put a stick in it.

4. 4

   Step 4

   Once the winter squash is soft, remove and drain.

5. 5

   Step 5

   You can use fresh or sun-dried tomato. Slice or dice.

6. 6

   Step 6

   Serve the spinach leaves, lentils, tomato and winter squash on a plate. Season with olive oil, salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Lentil, Pumpkin, Spinach and Tomato Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.