Warm Lentil Salad with Roasted Butternut Squash

Sort through the lentils, rinse them, then place them in a pot. Cover with plenty of water and bring to a boil. If you have time, drain the water, replace it with fresh cold water, and bring to a boil again. Add the thyme and simmer for about 25 minutes until tender but still holding their shape.

Peel the pumpkin, cut it in half, and remove the seeds with a spoon. Cut into approximately 4-5 cm sticks. Mix with two tablespoons of olive oil and a large pinch of salt. Spread them out on a baking sheet lined with parchment paper and bake in a preheated oven at 200-220 degrees Celsius until tender and golden brown.

Meanwhile, peel and finely chop the red onion and garlic. Heat the remaining olive oil in a pan and sauté the onion and garlic with a pinch of salt until translucent. Pour in the strained tomatoes and two tablespoons of water, then let it simmer slowly until the lentils are ready.