Lentils and butternut squash is a healthy and tasty combination, and there are many versions of this warm winter salad. Some of them are hot and spicy, while others are more basic. You can add virtually anything you like, but if you want to make it simple and tasty, you can combine it with goat cheese and rucola.

Ingredients:

• 1 kg butternut squash
• 800g green lentils
• 3 tbsp olive oil
• 1 garlic clove
• 1 tsp thyme leaves
• ½ tsp sea salt
• 1 tbsp balsamic vinegar
• 100g goat cheese
• 100g rucola
• 20g pumpkin seeds

 

Preparation:

Soak lentils in a bowl filled with water for 10 minutes and then drain. Cook them for about 30 minutes or until soft, and then rinse under cold water.

Cut butternut squash in cubes and crush the garlic. Heat oven to 200C and bake the butternut squash with 2 tbsp olive oil, garlic, thyme leaves and sea salt for about 25-30 minutes.

Mix squash and lentils and divide between four plates. Top with the goat cheese, rucola 1tbsp of olive oil, vinegar and salt, and then sprinkle with pumpkin seeds.

Image: http://www.anjasfood4thought.com