*PR: Gifted ingredients.

Sian Victoria © - Warm Roast Butternut Salad

Easy vegetarian butternut squash & lentils recipes

Sometime ago I shared a vegan Thai Massaman curry recipe I made with the ingredients Hello Fresh gifted me in a veggie box. In that fresh food delivery box was also the recipe cards and ingredients to make stuffed courgettes with balsamic spinach & tomatoes as well as this meal.

I’ve made all three meals myself many times since so I thought it was about time to share with you these vegetarian recipes. They can easily be made vegan too.

The warm lentil salad recipe combines nutty lentils and bulgur wheat for a healthy meal with the sweet addition of roasted butternut squash and red peppers to add sweetness, colour and texture to this hearty dish.

Here’s everything you need to know to cook a lentil salad topped with roasted butternut squash and minted feta meal for four people.

Sian Victoria © - Warm Roast Butternut Salad ingredient’s

Ingredients to feed four people:

1 Butternut squash, chopped into slices
1 tbsp Organic ground Coriander
2 Red peppers, sliced
1 Red onion, sliced
2 Garlic cloves, grated
2 bunches of Flat-leaf parsley, chopped
2 bunches of mint, chopped
2 Lemons
2 tins of Lentils
1 Vegetable stockpot
150g Bulgur Wheat
2 Blocks of Feta Cheese, crumbled (my vegan favourite is Violife Greek white block)
4 tbsp Red pepper & chilli jelly (alternative: supermarket sweet chilli sauce)
1 tbsp of Olive oil and a sprinkle of salt and black pepper for seasoning the roasted butternut

Notes:

There is approximately 570 kcal, 13g fat, 88g carbohydrates, 39g sugars and 23g of protein per serving. Of course, depending on what feta cheese you choose this will differ, but this gives you approximate idea of the nutrition guide.
Meal counts as 4.5 of your 5 a day
Suitable for vegetarians and vegans
Preparation time: 45 minutes
Always wash fruit and veggies before using
Preheat oven to 220°C
You’ll need a baking tray, fine grater or garlic press, sieve, measuring jug, large saucepan with lid, a non-stick frying pan and a mixing bowl.

Instructions:

So, here is a step-by-step guide on how to make a delicious plant-based roast butternut salad recipe:

1. Prepare the butternut:

Cut the butternut squash in half lengthways. Scoop out the seeds and chop into 1cm thick wedges. Place wedges on a baking tray and drizzle or brush with olive oil. Sprinkle with some organic ground coriander, salt and black pepper. Put the tray on the top shelf of the oven and roast until soft and golden for approximately 30-35 minutes, turning wedges halfway through.

2. Prep the veggies:

Slice red peppers into 1cm wide strips, removing the inner core. Halve, peel and thinly slice the red onion into half-moons. Peel and grate or press the garlic. Roughly chop the parsley including the stalks. Pick the mint leaves and chop but discard the stalks. Keep the mint and parsley leaves separate. Zest the lemon and slice in half. Drain and rinse the lentils by using a sieve.

3. Cook the bulgur:

Boil 300ml of water in a large pain. Add the vegetable stock pot and stir until it is dissolved then add the bulgur wheat. Remove the pan from the heat and cover with a lid, the bulgur will cook as it absorbs the stock. Set aside for 10 minutes.

4. Fry the vegetables:

Add a drop of olive oil in a frying pan over medium-high heat. Add the red onion and red peppers. Stir-fry until softened, for approximately 5 minutes. Add the garlic and cook for 1 minute more.

Finally, add the lentils and lower the heat to a medium setting for the ingredients to warm through. Leave for 2 minutes then remove the pan from the heat.

5. Finishing touches:

Crumble the feta into small chunks over a mixing bowl, adding a glug of olive oil and half of the mint. Fluff up the bulgur wheat with a fork and add it to the pan containing the lentil mixture.

Mix in the parsley with the remaining mint and a pinch of lemon zest and a squeeze of lemon juice. Season with salt and black pepper to taste.

6. Assemble and serve:

Once the butternut wedges are cooked, spoon on the sweet chill sauce with an even coating. To serve, share the bulgur lentil mixture in deep bowls topped with butternut wedges and a sprinkle of minty feta.

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