A creamy pumpkin and lentil salad with feta is the vegetarian star in the winter months. Pumpkin and lentils are two ingredients that complement each other perfectly.
Pumpkins are rich in vitamins, minerals and fiber and look good as a creamy pumpkin risotto or as a classic Asian pumpkin soup. For a fat-saving option, cut the pumpkin into cubes and spread it on a baking tray lined with baking paper. Then bake the pumpkin at 200 degrees Celsius for about 20 minutes. Mini herb baguettes or low-carb seed bread taste particularly good with this.