Spread the love

Warm Puy Lentil Salad with Pumpkin and Hazelnuts
Test recipe imported with text editor
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.
Nutrition
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