Warm Lentil Salad with Roasted Pumpkin

Briefly sort the lentils, rinse them in a sieve, and place them in a pot. Cover with plenty of cold water and bring to a boil. Add the fresh thyme and let the lentils simmer gently for about 25 minutes over low heat. Then drain.

Meanwhile, peel the butternut squash, halve it, and remove the seeds with a spoon. Cut the flesh into wedges or cubes about 4-5 cm long. Mix with two tablespoons of olive oil and a generous pinch of salt. Spread on a baking sheet lined with parchment paper and roast in a preheated oven at 200-220 °C (top/bottom heat) until golden brown.

Peel and finely dice the 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 and let simmer until the lentils are ready.