Warm French Lentil Salad

This satisfying salad is full of protein and fibre for the perfect winter lunch.

Recipe by Sarah MacDonald - @sarahsspoonful
[https://www.instagram.com/sarahsspoonful/]

Servings: 3 Servings

Author:

Keywords:

Vegetarian Lunchbox Friendly Gluten-free (Opt)

Instructions

1 1. Preheat the oven to 190°C.
2 2. Toss the butternut pumpkin in olive oil and the spices. Spread out on a
baking tray and bake until soft, flipping halfway, for about 35 minutes.
3 3. To cook the lentils, add to a pot with three cups of water and the vegetable
stock. Put the lid on tightly, bring to the boil and simmer until the lentils
are tender; about 25 minutes.
4 4. Once the lentils and pumpkin are cooked, lightly toast the pepitas and
sunflower seeds in a dry pan. Watch them closely - this will only take a minute
or two in a dry pan!
5 5. Combine the dressing ingredients and stir through the lentils.
6 6. Combine the lentils, sliced red onion, toasted seeds and baby leaves.
7 7. In each serving bowl, spoon a layer of the lentils, then arrange some of the
pumpkin slices on top and repeat. Finish with a sprinkle of goats cheese on top
and salt and pepper to taste. Enjoy!!

Warm French Lentil Salad

Keywords:

🧂 Ingredients

Instructions

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