Squash and lentil salad

Total time: 1hr 05m
Preparation Time: 40m

For 4 people


Claudia - stylingqueen

Nutritional Information

Contains 332 Kcal, 12g Protein, 33g Carbohydrates, 17g Fat


  • Lentils
  • 100 g brown lentils
  • water, boiling
  • Squash
  • 400 g squash (e.g. butternut), cut crosswise into slices approx. 5 mm thick, quartered
  • 1 tbsp olive oil
  • 0.5 tsp curry powder
  • 0.5 tsp ground cumin
  • Salad dressing
  • 1 lemons, use only the juice
  • 4 tbsp olive oil
  • 1 tsp honey
  • 1 tsp salt
  • 1 bunch parsley, finely chopped
  • Salad
  • 1 tin chickpeas (approx. 220 g), rinsed, drained
  • 1 spring onions incl. green parts, cut into thin rings
  • salt and pepper to taste

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  • Lentils

    Cook the lentils in water for approx. 25 mins., drain and leave to cool.
  • Squash

    Mix the squash, oil and spices, transfer to a baking tray lined with baking paper.
  • Bake for approx. 15 mins. in the centre of an oven preheated to 220°C.

    Remove from the oven, leave to cool.
  • Salad dressing

    Whisk together the lemon juice, oil, honey and parsley, season with salt.
  • Salad

    Mix the lentils and squash with the chickpeas, spring onion and dressing. Leave the salad to infuse for approx. 10 mins., season.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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