Best Recipe Lentil Salad with Roasted Butternut Squash and Potatoes Yummy

Fast recipe ultimate Lentil Salad with Roasted Butternut Squash and Potatoes easy, tasty, practical.

11 ingredients, 4 steps, cooking Lentil Salad with Roasted Butternut Squash and Potatoes

Hi mother, now you can cook recipe Lentil Salad with Roasted Butternut Squash and Potatoes with 11 ingredients and 4 steps. Below this is how to prepare, please read carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 11 ingredients and 4 stages of easy cooking Lentil Salad with Roasted Butternut Squash and Potatoes.

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Ingredients all Lentil Salad with Roasted Butternut Squash and Potatoes

1. Prepare 1 cup : peeled and cubed butternut squash.
2. Prepare 4 : small potatoes, scrubbed and cubed.
3. You need to taste : Salt and pepper.
4. It’s 1 Tbsp : olive oil.
5. You need 150 g : green lentils.
6. It’s 1 handful : cherry tomatoes, quartered.
7. It’s : Dressing:.
8. You need 2 Tbsp : vinegar, more to taste.
9. It’s 1 Tbsp : whole grain mustard, or to taste.
10. It’s 1 Tbsp : lemon olive oil or other salad oil.
11. You need to taste : Salt and pepper.

If all ingredients Lentil Salad with Roasted Butternut Squash and Potatoes it’s ready, We’re going into the cooking stage. Below is how to making with without fail.

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Process Cooking Lentil Salad with Roasted Butternut Squash and Potatoes

1. Pre-heat oven to 230C /450F. Toss the butternut squash and potatoes in olive oil and a bit of salt and pepper. Layout on and oven pan and bake for 20-30 minutes or until soft and nicely roasted. Turn the vegetables half way through the baking time. brqq
2. While the vegetables are baking, rinse the lentils well. Put in a medium pot and cover with water. Bring to a boil and cook on medium heat for 15-20 minutes until soft but not mushy. Drain the lentils. brqq
3. When lentils and vegetables are done, put into a large bowl and toss together with the dressing ingredients. I recommend adding the mustard and vinegar a little at a time so you can adjust the taste to your liking. brqq
4. Lastly mix in the cherry tomatoes and serve warm immediately, or chill for later. brqq
5. Finish and Enjoy.

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