- 200 g (0,44 lb) lentils
- 400 g (0,88 lb) pumpkin
- 50 g (0,11 lb) spinach leaves
- 200 g (0,44 lb) bryndza
- 1 tsp herbs
- 3 tbsp olive oil
- 1 tsp balsamic vinegar
- salt – to taste
- ground black pepper – to taste
Wash and dry spinach leaves. Peel a pumpkin and slice it. Combine the sliced vegetable with herbs and fry the ingredients on 1 tbsp of olive oil. Then add salt and pepper. Mix everything carefully.
Wash lentils and boil them. Chop bryndza.
Let’s cook a sauce. Combine the remaining olive oil and balsamic vinegar. You may add honey if you wish.
Place the spinach leaves on a plate and pour 1/3 of sauce above them. Put the prepared lentils above. Then place the pumpkin and bryndza and season the ingredients with the remaining sauce.
Enjoy your meal!