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    Warm lentil salad with roasted squash

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    Warm lentil salad with roasted squash

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 350g pack Waitrose Ready-To-Cook Diced Butternut Squash And Sweet Potato (from the chiller)
    • 3 tbsp extra-virgin olive oil
    • 1 clove garlic, crushed
    • 1 tsp cumin seeds
    • 100g Waitrose Wholesome Lentils
    • 2 bay leaves
    • 1 tbsp red wine vinegar
    • 30g Waitrose Wholesome Walnuts, roughly chopped
    • 1 bunch large salad onions, sliced
    • 20g pack fresh mint, chopped


    1. Preheat the oven to 220°C, gas mark 7. Place the squash and sweet potato in a roasting tin, scatter with 1 tbsp of the oil, garlic, cumin and seasoning. Roast for 25 minutes, until charred.
    2. Meanwhile, place the lentils and bay leaves in a pan with enough cold water to cover generously. Bring to the boil and simmer for 15 minutes, until just tender. Drain, remove and discard the bay leaves.
    3. Place the remaining oil, vinegar and some seasoning in a bowl. Add the drained lentils, walnuts, salad onions, mint and roasted veg. Toss gently together and serve with an optional spoonful of sour cream.

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