Hello, I am Clara. Today, I’m gonna show you how to prepare lentil salad with roasted butternut squash and potatoes recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Lentil Salad with Roasted Butternut Squash and Potatoes Recipe
Lentil Salad with Roasted Butternut Squash and Potatoes is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Lentil Salad with Roasted Butternut Squash and Potatoes is something that I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook lentil salad with roasted butternut squash and potatoes using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Lentil Salad with Roasted Butternut Squash and Potatoes:
- Take 1 cup peeled and cubed butternut squash
- Make ready 4 small potatoes, scrubbed and cubed
- Take to taste Salt and pepper
- Make ready 1 Tbsp olive oil
- Get 150 g green lentils
- Get 1 handful cherry tomatoes, quartered
- Take Dressing:
- Prepare 2 Tbsp vinegar, more to taste
- Take 1 Tbsp whole grain mustard, or to taste
- Prepare 1 Tbsp lemon olive oil or other salad oil
- Make ready to taste Salt and pepper
Instructions to make Lentil Salad with Roasted Butternut Squash and Potatoes:
- Pre-heat oven to 230C /450F. Toss the butternut squash and potatoes in olive oil and a bit of salt and pepper. Layout on and oven pan and bake for 20-30 minutes or until soft and nicely roasted. Turn the vegetables half way through the baking time.
- While the vegetables are baking, rinse the lentils well. Put in a medium pot and cover with water. Bring to a boil and cook on medium heat for 15-20 minutes until soft but not mushy. Drain the lentils.
- When lentils and vegetables are done, put into a large bowl and toss together with the dressing ingredients. I recommend adding the mustard and vinegar a little at a time so you can adjust the taste to your liking.
- Lastly mix in the cherry tomatoes and serve warm immediately, or chill for later.
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