Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 4 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1 lemon, 1 tbs juice, 1 tsp finely grated rind
- 1/4 cup coriander, chopped
- 1/4 cup mint, chopped
- 1 red onion, sliced
- 1kilograms butternut pumpkin, peeled, deseeded, cut into 3cm pieces
- 1 lime juiced
- 1teaspoons ground cumin
- 1/2 cup French puy lentils, rinsed (or brown lentils)
- 60grams rocket and spinach leaves
- 2 1/2tablespoons olive oil
- 3 cloves garlic cloves, 2 whole, 1 crushed
- 1 cup light Greek-style yoghurt
Nutrition per serving
1280kJ
Protein
14.7grams
Sugars
18.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 200°C. Place pumpkin and onion on an oven tray and drizzle with 11/2 tbs oil. Season with salt and pepper. Roast for about 35-40 minutes or until golden.
Step 2 of 4
Meanwhile, place lentils in a saucepan with garlic and 4 cups cold water. Bring to the boil, then reduce heat to a simmer and cook for 15-20 minutes or until lentils are just tender. Drain and discard garlic. Cool for 15 minutes.
Step 3 of 4
Meanwhile, to make yoghurt dressing. Whisk yoghurt, cumin, garlic and lime juice together to combine. Add herbs and season to taste with sea salt flakes and cracked black pepper. Add 1-2 tbs water to thin, if necessary.
Step 4 of 4
Toss lentils with remaining olive oil, lemon juice and lemon rind. Add rocket and spinach leaves and toss through the pumpkin and onion. Season to taste. Place on a serving platter and drizzle with dressing, to serve.
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