Warm French Lentil Salad

Vegetarian, Lunchbox Friendly, Gluten-free (Opt)

Cook Time1 hour 10 minutes

3 Servings
 


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

Recipe by Sarah MacDonald – @sarahsspoonful

INGREDIENTS

  • 1 Cup Organic French Green Lentils*
  • 2-3 Tsp Vegetable Stock Powder*
  • 1/2 Tbsp Organic Pepitas*
  • 1/2 Tbsp Sunflower Seeds*
  • 1 Handful Baby Greens Spinach, avocado, rocket or mixed leaves
  • 1/2 Red Onion Finely Sliced
  • Goats Cheese To sprinkle over (optional)
  • 1/2 Butternut Pumpkin Cut into 2cm thick slices
  • 1 Tbsp Australian Cold Pressed Olive Oil* Extra Virgin
  • Sprinkle Organic Ground Coriander*
  • Sprinkle Garlic Powder
  • Sprinkle Organic Ground Coriander*
  • Sprinkle Celtic Salt*
  • Sprinkle Organic Black Pepper Ground*

Dressing

METHOD

  • 1. Preheat the oven to 190°C.
  • 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. 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. 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. Combine the dressing ingredients and stir through the lentils.
  • 6. Combine the lentils, sliced red onion, toasted seeds and baby leaves.
  • 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!!
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