Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Squash & lentil salad New-recipe-icon

Make this butternut squash and lentil salad for a low-calorie, gluten-free lunch or dinner, or as a side dish. It's easy to make, with just a few ingredients

  • Prep: 10 mins
    Cook: 35 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 409
  • Carbohydrates 39
  • Saturated Fat 4
  • Sugar 9
  • Protein 16
  • Fat 19
  • Fibre 11
  • Salt 1.6

Nutrition per serving

  • Calories 409
  • Carbohydrates 39
  • Saturated Fat 4
  • Sugar 9
  • Protein 16
  • Fat 19
  • Fibre 11
  • Salt 1.6

Ingredients

  • 350g chopped butternut squash
  • 4 tbsp olive oil
  • 75g cucumber & mint raita or tzatziki
  • 250g pack Puy lentils
  • small bunch dill

Method

  1. Heat oven to 220C/200C/gas 7. Toss the squash in 2 tbsp olive oil, season and roast for 30-35 mins or until golden.

  2. Add 2-3 tsp water to the raita, stir until smooth and set aside. Toss the lentils with half the raita, squash and dill. Tip the lentils onto a plate, top with remaining squash, drizzle over 2 tsp olive oil and the rest of the raita. Garnish with the remaining dill.

Suggested recipes from this collection...