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AKjen
Lukewarm lentil salad with leek and roasted pumpkin
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Ingredients
Directions
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Preheat the oven to 220 ° C.
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Remove the seeds from the pumpkin and cut the pumpkin into cubes of 4 cm.
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Press the garlic.
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In a bowl, mix the garlic with paprika, cinnamon, salt and freshly ground pepper and stir in 1/3 tablespoon of balsamic vinegar and 2/5 tablespoons of olive oil.
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Scoop the pumpkin cubes through them and then divide the cubes with the herb oil in a roasting pan.
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Roast the pumpkin cubes in the oven for 25 minutes until done, scoop them occasionally.
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Cut the leeks into rings of half a cm.
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Heat the rest of the olive oil in a skillet, scoop the leek with salt and pepper and fry the leek covered in 2-3 minutes.
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Let the lentils drain well.
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Finely chop the oregano.
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Put the lentils through and stir in the oregano and 2/3 tablespoons of balsamic vinegar through it.
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Heat the lentils very briefly and then let cool to lukewarm.
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Divide the lamb's lettuce over plates and in the middle shovel a pile of lentil salad.
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Divide the pumpkin cubes over it.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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