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Healthy Lentil Butternut & Tahini Salad

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This Healthy Lentil Butternut & Tahini Salad is perfect for the hot summer days as it is a no-fuss recipe. It’s refreshing, with different textures, and very simple!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salad, Side Dish
Cuisine Mediterranean
Servings 4
Calories 229 kcal

Ingredients
  

  • 1/2 cup/100g of dry green lentils soaked overnight in water ideally, or for at least 3 hours
  • 3 3/5 cups/500g of peeled and diced butternut squash or sweet potato
  • 1 red onion - sliced
  • 1/2 broccoli head cut into florets
  • 1 tbsp olive oil
  • 1 tbsp curry powder
  • 2 tablespoons of tahini

Instructions
 

  • Soak the lentils in water for a minimum of 3 hours.
  • Preheat the oven to 420°F/200c. Line a baking sheet with parchment paper.
  • Cut and peel the butternut squash into bite-sized pieces, toss with sliced red onion, and broccoli with the extra-virgin olive oil and 1/2 tbsp of curry powder, and spread on a bakingtray. Roast in the oven for 20-30 minutes, or until soft and very brown in spots, turning halfway through.
  • While the butternut is roasting, prepare the lentils. Add the strained soaked lentils to a pot and add vegetable stock/water to cover the lentils. Cook on low heat for about 25-30 minutes or until the lentils are soft.
  • Once the lentils are cooked, drain them and toss them with the remaining 1/2 tbsp of curry powder, the salt, and black pepper.
  • To serve, place the roasted butternut on a serving platter and top with the lentils, red onion, broccoli, and drizzle 1-2 tbsp of tahini.

Video

Notes

The cooled lentil salad will keep in the fridge sealed in an air-tight container for up to 4 days.

Nutrition

Serving: 1servingFiber: 5.2gCalories: 229kcalFat: 6gProtein: 8.8gCarbohydrates: 33.2g
Keyword glutenfree, nutfree, oilfree, plantbased, Salad, sidedish, soyfree, vegan
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