Lentil and butternut squash salad
Sally's I use cup measurements for this recipe. It doesn’t matter what size the cup is, as long as you use the same one to measure the lentils and the vegetable stock.
Serves 4
Ingredients: 1 cup green lentils3 cups vegetable stock1 small bunch thyme, tied with twine3 tbsp extra virgin olive oil1 handful parsley leaves, torn1 fresh bay leaf1 small butternut squash, diced
For the dressing:½ lemon, zested and juiced1 tbsp extra virgin olive oilFreshly ground black pepper2 tbsp apple cider vinegar
Method:
In a medium saucepan, add the vegetable stock, lentils, thyme, and bay leaf. Bring to a boil then reduce to a simmer and cook until the lentils are tender, about 20-25 minutes.
Let it cool slightly, then drain any excess liquid. Remove and throw away the bay leaf and thyme.
Meanwhile, preheat the oven to 200°C. On a baking sheet, add the squash and spread into an even layer. Drizzle with olive oil and season with black pepper. Roast until the squash is golden brown and tender, about 20-25 minutes.
In a medium bowl, mix the olive oil, lemon zest, lemon juice, and vinegar, then whisk together. Mix everything together and serves with the torn parsley on top.
*This is a delicious salad served hot or cold