How To Make Warm Roasted Squash and Puy Lentil Salad
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 small butternut squash, peeled, seeded, and cubed
- 1 cup Puy lentils
- 2 tablespoons olive oil
- 1 red onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese
- Lemon wedges, for serving
Instructions
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Preheat the oven to 400°F (200°C).
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Place the cubed butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt, pepper, and paprika. Roast for 25-30 minutes, until tender and slightly caramelized.
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In the meantime, cook the Puy lentils according to package instructions. Drain and set aside.
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Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the sliced red onion and minced garlic and sauté until softened, about 5 minutes.
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Add the cooked lentils, cumin, and a pinch of salt and pepper to the skillet. Cook for an additional 5 minutes to allow the flavors to meld.
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In a large bowl, combine the roasted squash, lentil mixture, and chopped parsley. Toss gently to combine.
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Sprinkle with crumbled feta cheese and serve warm with lemon wedges on the side.
Nutrition
- Calories : 320kcal
- Total Fat : 10g
- Saturated Fat : 2g
- Cholesterol : 5mg
- Sodium : 330mg
- Total Carbohydrates : 45g
- Dietary Fiber : 12g
- Sugar : 4g
- Protein : 16g
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