3x15DinnerNo processing10 min
Lentil, Pumpkin and Leaf Lettuce Salad
A filling no-cook dinner: lentils build the base, pumpkin adds gentle sweetness, and leaf lettuce brings freshness and volume.
3 main products
Cooked lentils - 180 gLeaf lettuce - 80 gPumpkin - 160 g
Allowed extras
olive oil, salt, black pepper, lemon juice
281 kcalP: 19F: 1C: 48
Cooking
- 1Rinse the leaf lettuce and pat it dry well.
- 2If the pumpkin is already cooked and cooled, cut it into small cubes. If it is soft, lightly mash some cubes with a fork for a softer texture.
- 3Add the lentils, pumpkin, and lettuce leaves to a bowl.
- 4Add a little olive oil, a pinch of salt, pepper, and a splash of lemon juice.
- 5Gently toss the salad so the leaves stay as intact as possible.
- 6Divide onto plates and serve immediately.
Menu type
High calorie