Get our FREE quarterly e-zine Seek Inspire Create
June 26, 2020 —

Recipe: Warm Lentil & Butternut Squash Salad

Nutritional Therapist Daniela Exley of Beets Pulse and Thyme shares a delicious and healthy vegan dish that can be enjoyed all year round and that is easy to put together…
Daniella Exley  
Naturopathic Nutritionist ,
Save & share

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.



  • 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


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.

Sign up for more articles

Join the 91 Magazine mailing list and we’ll send you our favourite articles, updates from our shop, news on the magazine and select promotions & offers.

More stories like this one

recipe for cauliflower curry
A deliciously warming curry made using fresh and dried spices and the humble cauliflower…

New in 91 Magazine

91 Magazine independent Christmas Gift Guide - Cloud Socks from By Foke.
We LOVE shopping small, especially at Christmas! If you are in need of some inspiration, then look no further – Alena Walker…

Home tour: Anna Cordle

Love What You Do: Léa Zana of Vaisselle

91 is reading… Wild Isle Style

Meet the Maker: Madeleine Kemsley

Shopkeeper Spotlight: Homeward Studio

10 stylish independent lighting brands

Instagrammers guide to: Edinburgh

Home tour: Leah Gaeddert

Meet the Maker: Mary-Ann Aveline of Hello Marilu

Seek Create Inspire

Subscribe to the 91 Magazine mailing list

Subscribe for our free quarterly e-zine packed independent shops and cafes, interiors ideas, delicious recipes and DIY projects.

We’ll also send you regular articles, offers, shop promotions and competitions (but never spam).