Ingredients

• 1/2 cup lentils (black, green or red)
• 1 tablespoon extra virgin olive oil
• 400 g raw pumpkin cut into 1-1.5 cm cubes
• 4 tablespoons pine nuts or sunflower seeds
• a bunch of fresh cilantro
• optional: 50 g crumbled goat cheese

Balsamic vinaigrette:

• 4 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons honey or maple syrup
• 1 tablespoon soy sauce
• 1/2 teaspoon chopped chili pepper
• 1 clove garlic, grated

Preparation

1. Rinse the lentils, put them in a saucepan, pour 3/4 cup of water over them, add oil, salt and pepper. Cover, bring to a boil, cook until tender for about 25 minutes (cook red lentils for about 15 minutes and green lentils for about 20 minutes). After cooking, evaporate any remaining liquid.
2. Place the pumpkin on a steamer basket and cook for about 8 minutes from when the water boils. Sprinkle with salt and pepper, add to the lentils, together with pine nuts or sunflower seeds browned in a pan, arrange on a plate, drizzle with vinaigrette (all ingredients mixed) and sprinkle with cilantro. You can sprinkle with goat cheese.