Name: Warm Puy Lentil Salad with Pumpkin and Hazelnuts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup organic puy lentils; 2 cups Pumpkin (Roasted ); 1/2 cup toasted hazel nuts (roughly chopped); 1/2 cup pomegranate seeds; 2 tblsp thyme (chopped); 2 c Parsley (rough chopped); 2 tbsp olive oil; 2 tbsp organic apple cider vinegar; 1 tsp Dijon mustard; 1 knob ginger (finely chopped or grated); 1 tsp maple syrup

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Warm Puy Lentil Salad with Pumpkin and Hazelnuts

Test recipe imported with text editor

Servings serves

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Ingredients

1 cup organic puy lentils
2 cups Pumpkin Roasted
1/2 cup toasted hazel nuts roughly chopped
1/2 cup pomegranate seeds
2 tblsp thyme chopped
2 c Parsley rough chopped

Dressing Ingredients;

2 tbsp olive oil
2 tbsp organic apple cider vinegar
1 tsp Dijon mustard
1 knob ginger finely chopped or grated
1 tsp maple syrup

Instructions

Add your lentil to a saucepan and cover with water, bring to the boil then turn down the heat and simmer for aprox 20 minutes until tender. Take off the heat and pour them into a bowl.
Add in the beetroot, hazel nuts, pomegranate and mint.
Mix the dressing ingredients in a jar and shake to combine, then pour over the lentils. Stir
everything well to combine.

Calories: 786kcal

Course: Salad, Starters and Side Dishes

Nutrition

Warm Puy Lentil Salad with Pumpkin and Hazelnuts