In a world where food is so easily accessible, ready-made and packaged, encouraging people to eat real food is my purpose in life! I get excited about helping people discover textures and subtle tastes, the incredible rainbow colours of fruit and veg and being creative when it comes to food. Healthy food does not have to be expensive or hard to make, just like this salad which requires just a few basic ingredients.
Ingredients:
- 1 cup uncooked puy lentils
- 2/3 to 1/2 butternut squash depending on size
- 1 tbsp coconut oil
- 1/2 tsp cumin powder
- 1 tsp fennel seeds
- 1/2 red onion finely sliced
- bunch of fresh parsley – chopped
- juice of 1/2 lemon
- sea salt to taste
Method:
Start by placing the lentils in a pan and covering with water to soak for 2-3 hours before you start cooking. This reduces cooking time as well as reducing the phytate levels which may cause bloating {the fennel seeds also help reduce the bloating}
Peel and slice the butternut squash and place in a baking tray with the coconut oil and a pinch of salt then place in a preheated oven and bake at gas mark 5 {170°C} for 20 minutes until soft and golden. While the butternut squash is in the oven, drain the water off the lentils, rinse again, place back in the pan and cover with water. Add the cumin and fennel seeds, bring to the boil and cook until the lentils are tender {approx. 20 minutes}. You may need to top up the water, in which case add hot water from the kettle.
Once the butternut squash is ready, take it out of the oven and let it sit on the side until the lentils are cooked. Remove the cooked lentils from the pan and place in a large bowl. Mix in the sliced red onion, chopped parsley, lemon juice and salt to taste. Finally add the baked slices of butternut squash and serve.
Makes a lovely lunch for 2-3 people or side dish for dinner for 4-6.
See more of Daniela’s nutritional recipes on her website.
