180gr. of brown lentils
1 medium yellow onion, finely chopped
1 clove of garlic, finely chopped
1 bay leaf
2 tea-cups of pumpkin, cut in cubes (already boiled but not overcooked)
2 tbsp of fresh spearmint leaves, finely chopped
2 tbsp of fresh flat-leaf parsley, finely chopped
2 tbsp of red wine vinegar
½ tea-cup of olive oil
200gr. of Greek Vermio "Anevato" cheese (or Anthotyro or Manouri cheese)
Blanch the lentils in boiling water for 2 minutes, drain in a colander and rinse well.
Transfer back to the pot where they boiled and cover with warm water. Add the onion, the garlic and the bay leaf. Boil the lentils for 30 minutes in low heat until they are tender. Remember: Never stir the dried pulses while boiling with other than a wooden utensil, the various metal ones can harden the pulses. Drain the lentils in the colander, discard the bay leaf and leave aside to cool.
In a large salad bowl put the lentils, the cooked pumpkin, the spearmint and the parsley, Drizzle with the vinegar, the olive oil and season with salt and pepper.
Gently stir the salad, scatter the cheese on top and serve immediately.