Rinse the lentils and put it in a small pot together with the water and two pinches of salt. Boil it for 30-40 minutes at medium heat. It is done when it has absorbed the liquid, being creamy inside and crunchy outside.

Peel the pumpkin, dice it into cubes, and place it on a tin lined with baking paper. Bake it in an oven at 180 °C until it gets soft.

Put the apple vinegar in a small, closeable jar and add the rest of the salt. Allow some time for the salt crystals to dissolve.

Add the hempseed oil, the pepper, the sage and the mustard. Close the jar and shake it thoroughly to help the ingredients mingle.

Mix the baked pumpkin and the boiled lentils, the diced feta cheese, the green salad and the dressing.