Warm red lentil salad with roasted butternut squash, spinach and goat's cheese
Healthy, nutritious and delicious dinner
Author: Petra Kravos
ginger(fresh or powder)
1/2big red onion
50gyoung spinach leaves
1/2lemon(to squeeze over the salad at the end)
salt and pepper(if/when required)
Cut the butternut squash into cubes and coat them into rapeseed oil, salt and smoked paprika. Roast on 200C for around 15-20 minutes depending on how big the cubes are.
While the butternut squash is roasting heat up some rapeseed oil (1-2tbsp), add cumin seeds and garlic and gently fry on medium heat for a minute or so (don't let the garlic to get brown). If you are using fresh ginger, also fry ginger together with cumin seeds and garlic; otherwise, add the ginger later.
Add rinsed lentils to the pan together with the vegetable stock (enough to cover all the lentils). Let it cook for around 20 minutes and when needed add more vegetable stock (or water).
Gently fry sliced red onions on a few tablespoons of rapeseed oil, just enough so they go slightly soft.
On a big plate arrange spinach leaves which you drizzled with some olive oil, cooked red lentils, roasted butternut squash and red onions. I layered lentils and butternut squash and added red onions on top of the salad.
Finally, add the goat's cheese on top.
Squeeze some lemon over the salad just before you eat it.