Without Fail Prepare Recipe Lentil Salad with Roasted Butternut Squash and Potatoes Delicious

Without fail recipe ultimate Lentil Salad with Roasted Butternut Squash and Potatoes easy, delicious, practical.

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

Good Morning mother, now you get cook recipe Lentil Salad with Roasted Butternut Squash and Potatoes with 11 ingredients and 4 steps. Next this is how to cook, please carefully carefully.

In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not 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 for Lentil Salad with Roasted Butternut Squash and Potatoes

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

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Step by Step 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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