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Crispy Lentil, Squash & Yoghurt Salad
Ingredients
1 cup
green lentils
1 medium
butternut squash
2 tablespoons
olive oil
1/2 cup
yoghurt
to taste
salt
to taste
pepper
Instructions
STEP 1
Preheat the oven to 200°C (400°F).,
STEP 2
Cut the squash into cubes and toss with olive oil, salt, and pepper. Roast in the oven for 25-30 minutes until golden and tender.,
STEP 3
Meanwhile, rinse the lentils and cook them in boiling water for about 20 minutes until tender. Drain and let cool.,
STEP 4
In a bowl, mix the roasted squash, cooked lentils, and a dollop of yoghurt. Adjust seasoning to taste.,
STEP 5
Serve warm or at room temperature, garnished with fresh herbs if desired.
Nutrition Facts
(per serving)
Calories:
372 calories
Servings:
4 servings
Carbohydrates:
62 g
Fat:
8 g
Fiber:
18 g
Protein:
18 g
Sugar:
4 g
Meal Effort
Preparation:
10 minutes
Cook:
30 minutes
Total:
40 minutes