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Warm Puy Lentil Salad with Pumpkin and Hazelnuts

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Warm Puy Lentil Salad with Pumpkin and Hazelnuts

Test recipe imported with text editor
Servings 4 serves
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins


  • 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


  • 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


Calories: 786kcal | Carbohydrates: 88g | Protein: 35g | Fat: 35g | Saturated Fat: 4g | Sodium: 73mg | Potassium: 1118mg | Fiber: 39g | Sugar: 15g | Vitamin C: 125mg | Calcium: 261mg | Kilojoules: 3289kJ

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