Mountain lentil salad with greens and pumpkin seeds

Aug 29, 2022

By Leonie von Rohr

Berglinsensalat mit Greens und Kürbiskernen

This is the lunch from day 1 - 3 days of climate-friendly cooking by the Good Food Collective . It was created by Estella Schweizer , an expert in climate-friendly cooking, and provides you with all the important nutrients you need for your day. Regional, vegan and absolutely delicious! On Estella's page you will find the climate calculator , which shows you for some dishes how much CO2 you save with the alternatives!

Ingredients

For 4 people

200 g mountain lentils
2 green peppers
1 bunch of parsley
1 bunch of rocket
1 avocado (optional)
50 g pumpkin seeds
50 ml pumpkin seed oil
50 ml lemon juice
2 tbsp Tamari (alternatively other soy sauce)
2 tbsp pear syrup
1 tsp salt
1 pinch of cayenne pepper

preparation

Boil the mountain lentils in plenty of water and cook them al dente according to the instructions on the packet. Drain them in a sieve, rinse them in cold water (otherwise they will continue to cook and become softer) and place them in a large bowl.

Wash the peppers, remove the seeds and then dice very, very, very finely. Wash the parsley and rocket, shake dry and chop finely - preferably with the stems. Halve the avocado, remove the stone, dice the flesh in the skin and remove it with a spoon (peel thin-skinned avocados first, then dice).

Mix all the prepared ingredients with the pumpkin seeds and lentils. Shake the pumpkin seed oil, lemon juice, tamari, syrup, salt and cayenne pepper in a large screw-top jar to create a creamy salad dressing. Mix the dressing with the salad and season to taste. Let the salad sit for about 30 minutes before serving.

Photo:Michael Groll (“Do something! Spontaneously Vegan” cookbook, greenpeacemagazine)

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