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Finished and plated dish: Vegan Warm Lentil Salad with Roasted Butternut Squash and Citrus Tahini
Fotografía del plato terminado: Vegan Warm Lentil Salad with Roasted Butternut Squash and Citrus Tahini
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Vegan Warm Lentil Salad with Roasted Butternut Squash and Citrus Tahini

Por Álvaro (RecetAI)•Actualizada recientemente
North Africa (Moroccan Fusion)
Safari for the palate, Green I love you green, Guilt-free Brunch
Vegan
  • 4
    servings
  • 368 kcal/serving
  • easy

Ingredients

Still life with the fresh ingredients needed for the recipe

  • Beluga lentils (or pardina)

    250 g

  • Butternut squash

    600 g

  • Red onion

    1 unit

  • Fresh pomegranate

    100 g

  • Fresh parsley

    1 bunch

  • Extra virgin olive oil

    30 ml

  • Tahini (sesame paste)

    40 g

  • Lemon juice

    40 ml

  • Ground cumin

    1 generous pinch

  • Salt and Black pepper

    to taste

Explore more recipes with these ingredients

Tahini4

Utensils needed

  • Herramienta de cocina: Pot
    Pot
  • Herramienta de cocina: Oven
    Oven
  • Herramienta de cocina: Bowl
    Bowl

About this recipe

Beluga lentils, named for their resemblance to caviar, are the aristocracy of legumes: they keep their shape and firm texture after cooking, which makes them perfect for salads where we look for individuality in the grain.

This recipe plays with the contrast of temperatures (hot squash, warm lentils) and textures (crunchy pomegranate, creamy tahini), uniting the tradition of Maghreb spices with Mediterranean freshness.

Instructions

1
Step 1

Step 1

Preheat the oven to 200ºC. Peel the squash and cut it into 2cm cubes. Mix with half the oil (15ml), salt, and cumin. Bake 25-30 min until tender and golden.

You will need:

600 gButternut squash15 mlExtra virgin olive oil
2
Step 2

Step 2

Meanwhile, cook the Beluga lentils in plenty of salted water for 20-25 min. They should be 'al dente', not mushy. Drain well.

You will need:

250 gBeluga lentils (or pardina)
3
Step 3

Step 3

Prepare the 'creamy' dressing: mix the tahini with the lemon juice, salt, and the rest of the oil. If it is too thick, add a tablespoon of cold water and whisk vigorously until emulsified.

You will need:

40 gTahini (sesame paste)40 mlLemon juice
4
Step 4

Step 4

In a salad bowl, combine the warm lentils with the roasted squash, finely chopped red onion, and parsley. Mix carefully so as not to break the squash.
5
Step 5

Step 5

Finish by scattering the pomegranate seeds on top and drizzling with the tahini dressing just before serving.

You will need:

100 gFresh pomegranate

Your culinary masterpiece is ready to enjoy!

Share your version and surprise your guests with art and flavor.

Celebración cómica y surrealista de Vegan Warm Lentil Salad with Roasted Butternut Squash and Citrus Tahini, con ingredientes: Beluga lentils (or pardina), Butternut squash, Red onion, Fresh pomegranate, Fresh parsley.

Composición final humorística de Vegan Warm Lentil Salad with Roasted Butternut Squash and Citrus Tahini con Beluga lentils (or pardina), Butternut squash, Red onion, Fresh pomegranate, Fresh parsley
Imagen final de la receta Vegan Warm Lentil Salad with Roasted Butternut Squash and Citrus Tahini, ingredientes: Beluga lentils (or pardina), Butternut squash, Red onion, Fresh pomegranate, Fresh parsley

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