Spiced Pumpkin Lentil Bowl (Print Version)
# Ingredients:
→ Spiced Squash
01 -
400g squash or pumpkin chunks (already peeled), cut into small wedges about 1cm thick
02 -
2 tbsp olive oil (good quality)
03 -
1 tsp cinnamon powder
04 -
1/2 tsp all spice blend
05 -
1/4 tsp salt flakes
→ Salad Base
06 -
800g tinned lentils, drained thoroughly and patted dry with paper towels
07 -
2 cups fresh arugula/rocket (baby leaves work best, or tear up bigger leaves)
08 -
1/2 red onion, cut into thin strips
09 -
3 tsp thyme leaves, pulled from stems
→ Sweet Walnuts
10 -
3/4 cup walnut pieces (pecans work too)
11 -
1 1/2 tbsp liquid honey (swap for maple syrup if wanted)
12 -
1/4 tsp ground cinnamon
13 -
Small pinch of salt
→ Vinaigrette
14 -
2 tbsp red wine vinegar
15 -
2 tbsp honey
16 -
4 tbsp good olive oil
17 -
1 tiny garlic clove, grated finely
18 -
1/4 tsp ground allspice
19 -
1/4 tsp powdered ginger
20 -
Salt and pepper as needed
# Instructions:
01 -
Mix the squash pieces with 1 tbsp olive oil and add the cinnamon, all spice and salt until well coated.
02 -
Warm 1 tbsp olive oil in a big non-stick pan over medium-high heat. Add half the squash pieces flat on the pan. Brown for 3 minutes, flip them over, then cook another 3 minutes until soft and golden. Set aside to cool slightly. Do the same with the rest, adding more oil if the pan looks dry.
03 -
Put walnuts in a bowl and pour honey over them. Sprinkle with cinnamon and salt, then stir until coated. Spread them out on a paper-lined tray.
04 -
Cook at 180°C/350°F (or 160°C with fan) for 15 minutes, stirring once halfway. Let cool completely, then break into chunks with your fingers.
05 -
Put all the vinaigrette stuff in a jar and give it a good shake until it's mixed well.
06 -
In a big bowl, combine lentils, arugula, onion slices, thyme and the cooled squash. Pour most of the dressing over and toss everything gently.
07 -
Transfer your mix to a nice serving dish. Scatter the sweet walnuts on top. Add the last bit of dressing right before you bring it to the table.
# Notes:
01 -
Tinned lentils are super handy, but you can cook about 2 cups of dried lentils yourself if you want.
02 -
Regular walnuts work fine if you don't want the sweet glazed ones.