Warm lentil salad

By admin
20 June 2011

Serves 4

Preparation time: 15 min 

Cooking time: 30-40 min 

500 g butternut, peeled and cubed

salt and freshly ground black pepper

1 cinnamon stick

60 ml (¼ c) olive oil

250 g uncooked lentils or 1 can (400 g) lentils

1 onion, roughly chopped

1 clove garlic, finely chopped

2 celery stalks, chopped

juice and zest of 1 small lemon

60 ml (¼ c) finely chopped Italian parsley

15 ml (1 T) finely chopped mint

100 g feta cheese, cubed

salad greens

Preheat the oven to 200 °C and grease a large roasting pan with oil or nonstick spray.

Put the butternut in the pan and season with salt and freshly ground black pepper.

Add the cinnamon stick and drizzle the butternut with half the olive oil.

Roast for 20 minutes or until cooked and browned. Set aside.

Cook the lentils if you’re not using canned.

Drain, rinse and set aside.

Heat the remaining oil and fry the onion, garlic and celery.

Season with the lemon juice and zest and add the onion mixture to the cooked lentils.

Add the parsley and mint.

Carefully toss the butternut cubes with the lentil mixture and transfer to a serving platter.

Scatter the feta cubes on top and serve with salad greens.

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