Roasted pepper, butternut and cherry tomato lentil salad

Recipe from: 24 June 2011

Ingredients 13
Servings 4
Time 10 mins

Ingredients

  • 1
    cup
    chopped butternut
  • 1
    red pepper
  • 1
    punnet of cherry tomatoes
  • 4
    Tbs
    olive oil, plus extra for drizzling
  • 1
    tsp
    dried thyme
  • 1
    cup
    lentils
  • 2
    cup
    water
  • 1/2
    onion, finely chopped
  • 1
    garlic clove, finely chopped
  • 1
    tsp
    cumin seeds
  • 2
    Tbs
    white-wine vinegar
  • a handful of chopped parsley
  • salt and pepper
 

Method

1 hr 10 mins
 
Preheat the oven to 200°C.
In a large roasting pan add the chopped butternut, the red pepper (left whole) and the cherry tomatoes.
Sprinkle with salt and pepper, dried thyme and drizzle with olive oil.
Roast for 25-30 minutes or until the butternut is tender.
Once cooled, peel the skin off the pepper and cut into strips.
Place the lentils, water, cumin, garlic, onion and a tablespoon of olive oil in a saucepan.
Simmer for 35-40 minutes or until the lentils are just tender. Drain.
Add salt and pepper to taste.
In a bowl, place the lentils, roasted butternut, peppers and cherry tomatoes.
Mix in the remaining olive oil (3 tablespoons) the white-wine vinegar and the chopped parsley.
Taste and add salt and pepper if needed.

Reprinted with permission of Foodmonger.
To visit Foodmonger's blog, click here.
 

 

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