Name: Garlic Paprika Lentils Salad with Pumpkin and Asparagus
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Ingredients: 200 g dried green or brown lentils; 300 g pumpkin (peeled and diced); 200 g asparagus (trimmed and cut into 5 cm pieces); 120 g arugula (washed and dried); 3 tbsp olive oil; 3 garlic cloves (minced); 1 tsp smoked paprika; to taste Salt; to taste Pepper; 30 g fresh parsley (chopped); 1 lemon (cut into wedges); 50 g feta cheese (crumbled) (optional); 30 g pumpkin seeds (optional)

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Garlic Paprika Lentils Salad with Pumpkin and Asparagus

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Get ready to indulge in this vibrant Garlic Paprika Lentils Salad with Pumpkin and Asparagus! This delightful salad features a hearty bowl of fresh arugula crowned with roasted pumpkin and tender asparagus, all topped with protein-packed lentils. The dressing, infused with garlic and a touch of paprika, brings bold flavors to every bite, while fresh parsley adds a beautiful finish. Don’t hesitate to get creative—mix in your favorite greens or toss in some nuts for added crunch. Serve it up with a lemon wedge for an extra pop of brightness, and enjoy a dish that’s both nourishing and satisfying!

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Prep Time 15

Cook Time 25

Total Time 45

Servings: 4

Course: From the Big Screen

Cuisine: Global

Calories: 320

Ingredients Equipment Method Nutrition

Ingredients

200 g dried green or brown lentils
300 g pumpkin (peeled and diced)
200 g asparagus (trimmed and cut into 5 cm pieces)
120 g arugula (washed and dried)
3 tbsp olive oil
3 garlic cloves (minced)
1 tsp smoked paprika
to taste Salt
to taste Pepper
30 g fresh parsley (chopped)
1 lemon (cut into wedges)
50 g feta cheese (crumbled) optional
30 g pumpkin seeds optional

Equipment

20 cm (8 inch) square baking tray
Blanching pot (for broccoli)
Chef's knife
Heatproof mixing bowl
salad spinner

Method

Preheat your oven to 200°C (392°F).
In a pot, bring about 1 liter of salted water to a boil. Add the lentils and cook for 20-25 minutes until tender but firm. Drain and set aside.
While the lentils are cooking, place the diced pumpkin on a baking tray. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss to coat. Roast in the oven for 20 minutes or until golden and soft. Remove from the oven and set aside to cool slightly.
In the same baking tray, arrange the asparagus pieces. Drizzle with remaining olive oil, sprinkle with salt, and roast alongside the pumpkin for the last 10 minutes, or until tender yet crisp.
In a mixing bowl, combine the cooked lentils, roasted pumpkin, and asparagus. Add minced garlic, smoked paprika, and mix gently to combine.
Place arugula in a large serving bowl and top with the lentil mixture. Garnish with fresh parsley and serve with lemon wedges on the side.
For added flavor, consider sprinkling crumbled feta cheese and pumpkin seeds on top just before serving.

Nutrition

Calories: 320kcalCarbohydrates: 40gProtein: 12gFat: 12gSodium: 220mgPotassium: 450mgFiber: 15gSugar: 5gVitamin A: 2800IUVitamin C: 25mgCalcium: 100mgIron: 3.5mg

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Garlic Paprika Lentils Salad with Pumpkin and Asparagus