| 10 | 45 | 415 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 35 min | 4 |
| 1 cup | Lentil medley, raw (or 1/2 cup dry) |
| 2 cup | Arugula (large handful) |
| 1/2 squash | Kabocha squash (roasted & cubed) |
| 1 avocado(s) | Avocado (sliced) |
| 1/4 cup | Pumpkin seeds (pepitas) (handful) |
| 1 pinch | Sea salt, fine (to taste) |
| 1 tsp | Dijon mustard (for dressing) |
| 2 tbsp | Red wine vinegar (for dressing) |
| 1/4 cup | Olive oil (for dressing) |
| 1 pinch | Salt and pepper (to taste; for dressing) |
1. Combine lentils, arugula, squash, and avocado in a large bowl.
2. Sprinkle with toasted pumpkin seeds and sea salt, and serve with dressing.
Add lentils to a small pot with 1 1/2 cups water. Bring to a boil, cover with a lid and reduce heat. Simmer until they are tender (15-20 minutes). Store in the fridge until ready to use.
Cut squash in half and scoop out seeds. Bake flash side down for 35 minutes at 400°F until soft and tender. Store in the fridge until ready to use.
To make the dressing, whisk together Dijon mustard, red wine vinegar, and salt and pepper. In a steady stream, whisk in the olive oil. Store in the fridge until ready to use.
Lentils
are a great source of plant-based protein and are very high in fiber
Squash
is a power-packed veggie, rich in manganese which helps to boost bone strength
| Meat Alternative | 0.1 |
| Vegetables | 1.9 |
