Warm Lentil Salad with Roasted Pumpkin

Rinse the lentils under cold running water, then place them in a saucepan and cover with cold water. Bring to a boil. If you have time, drain the first water, add fresh water, and boil again. Add the thyme and simmer over low heat for about 25 minutes.

Peel the pumpkin, cut it in half, and remove the seeds with a spoon. Cut the pumpkin into sticks of 4-5 cm. Mix it with two tablespoons of olive oil and a pinch of salt, then place it on a baking tray lined with baking paper. Bake in the preheated oven at 200-220°C until soft and lightly browned.

While the pumpkin is baking, peel and finely chop the red onion and garlic. Heat a pan with the remaining olive oil and sauté the onion and garlic with a pinch of salt until translucent. Add the tomato passata and two tablespoons of water, letting the sauce simmer over low heat until the lentils are ready.