Lentil Salad with Roasted Butternut Squash and Potatoes
Lentil Salad with Roasted Butternut Squash and Potatoes

Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, lentil salad with roasted butternut squash and potatoes. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Lentil Salad with Roasted Butternut Squash and Potatoes is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Lentil Salad with Roasted Butternut Squash and Potatoes is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have lentil salad with roasted butternut squash and potatoes using 11 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Lentil Salad with Roasted Butternut Squash and Potatoes:
  1. Prepare 1 cup peeled and cubed butternut squash
  2. Get 4 small potatoes, scrubbed and cubed
  3. Get to taste Salt and pepper
  4. Get 1 Tbsp olive oil
  5. Make ready 150 g green lentils
  6. Prepare 1 handful cherry tomatoes, quartered
  7. Get Dressing:
  8. Take 2 Tbsp vinegar, more to taste
  9. Get 1 Tbsp whole grain mustard, or to taste
  10. Make ready 1 Tbsp lemon olive oil or other salad oil
  11. Make ready to taste Salt and pepper
Steps to make Lentil Salad with Roasted Butternut Squash and Potatoes:
  1. 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.
  2. 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.
  3. 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.
  4. Lastly mix in the cherry tomatoes and serve warm immediately, or chill for later.

So that is going to wrap this up for this exceptional food lentil salad with roasted butternut squash and potatoes recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!