TOP

Lentil Salad

- Rating -

No ratings yet

- Servings -

8

- Course -

- Keyword -

- My Notes -

INGREDIENTS
 
  • 3 cup Brown Lentils - canned,drained and rinsed
  • 3 cup Pumpkin - cubed
  • 3 tablespoon Olive Oil
  • 3 sprig Onion - thinly sliced
  • 1 Red Pepper - diced
  • 1 Yellow Pepper - diced
  • 1 pint Cherry Tomato - halved
  • 2 tablespoon White Wine Vinegar
  • 1 tablespoon Mustard - wholegrain
  • Salt and Pepper - to taste
  • 0.25 cup Walnuts - chopped
INSTRUCTIONS
  • Pre-heat the oven to 180C/350F.
  • Place the cubed pumpkin in a bowl and drizzle with one tablespoon of olive oil. Season with salt and pepper. Cover a baking sheet with baking/parchment paper. Place the pumpkin pieces on the sheet. Place in the oven for 1 hour or until cooked through. Cool slightly.
  • To assemble, place the lentils, pumpkin, spring onions/scallions, capsicum/pepper, and cherry tomatoes in a large bowl. Drizzle with two tablespoons of olive oil and white wine vinegar. Add the mustard and season with salt and pepper. Stir until combined thoroughly.
  • Top with chopped walnuts and serve immediately.

ADD A REVIEW

Cooking Classes

View All »