Lentil, beetroot and pumpkin salad

Lentil, beetroot and pumpkin salad

By
From
Recipes for a Great Life
Serves
4
Photographer
Greg Elms

Every time I’ve made this salad, I have been asked for the recipe. You can cook the pumpkin and lentils the day before, if it helps.

Ingredients

Quantity Ingredient
1 1/2 cups french-style green lentils
1 teaspoon curry powder
3 tablespoons olive oil
200g pumpkin, cut into 2 cm cubes
12 baby beetroots, cooked
1/2 red onion, finely diced
1 lemon, juiced
1/2 cup parsley, chopped
1 tablespoon mint leaves, finely shredded
10 cherry tomatoes, halved
salt
freshly ground black pepper

Method

  1. Place the lentils and curry powder in a saucepan and cover with 3 times their volume of water. Bring to the boil, then lower the heat and simmer for 30–40 minutes until the lentils are tender. Drain the lentils well and transfer to a mixing bowl. Stir in the olive oil and allow to cool.
  2. Preheat the oven to 180°C and line an oven tray with baking paper.
  3. Arrange the pumpkin cubes on the prepared oven tray and bake for 15 minutes, or until the pumpkin is soft.
  4. Add the pumpkin to the lentils with the beetroot, red onion, lemon juice, parsley, mint and tomatoes. Season with a little salt and pepper and stir gently before serving.
Tags:
Gabriel
Gate
Recipes for a Great life
health
diet
low-fat
low fat
healthy
nutritional
weightloss
simple
easy
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weeknight
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