Lentil Salad with Pumpkin and Romanesco

This is a delicious salad. We enjoyed the salad as a main lunch meal for two. It would also make a great salad for four or even a side dish.

Serving Size: 2

Ingredients:

• 1 cup brown lentils
• 1 medium carrot, peeled and cut in small cubes
• 1 small onion, cut in small cubes
• 1 bay leaf
• 1 vegetable bouillon cube
• 2 cups water
• 2 tablespoons olive oil
• 1 small romanesco, cut into florets or spirals
• 8-10 ounces pumpkin (red kuri squash, Hokkaido, butternut etc.), peeled and cut into small cubes
• 3-4 tablespoon maple syrup or agave
• 3-4 tablespoons white balsamic vinegar or white wine vinegar
• 1 teaspoon powdered vegetable bouillon
• salt and pepper to taste
• 1-2 tablespoons chives

Directions:

1. To prepare the lentils, cut the onion and carrot.
2. Heat the olive oil in a sauce pan and sauté the onion and carrot pieces.
3. Add the lentils to the sautéing carrot and onions.
4. Add the vegetable bouillon and 2 cups of water and the bay leaf.
5. Cook the lentils in the vegetable bouillon and water until the are soft, yet al dente, not mushy.
6. When done, remove from the heat and allow to cool. Remove the bay leaf
7. Cut and peel the pumpkin.
8. Place in a steamer and steam al dente.
9. While the pumpkin is steaming, prepare the romanesco.
10. Cut the romanesco into small florets or spirals.
11. Steam the romanesco until al dente, then remove from the heat.
12. Place the cooked lentils in a large bowl.
13. Add the steamed pumpkin and steamed romanesco.
14. Mix the ingredients for the dressing.
15. Chop the chives and add to the lentil salad.
16. Pour the dressing over the salad and gently mix.
17. We enjoyed this salad as our main lunch meal with hearty full grain bread.