Pumpkin and Lentil Salad


  • 1/2 cup (100 g) puy or small blue-green lentils
  • 1/2 cup (125 ml) salt-reduced vegetable or chicken stock
  • 750 g (1 1/2 lb) pumpkin (winter squash), cut into chunks
  • 2 tablespoons olive oil
  • 1 cup (35 g) rocket (arugula)
  • 5 sprigs fresh mint, leaves picked
  • 1/2 cup (75 g) raw pistachios
  • 1 tablespoon extra virgin olive oil
  • juice of 1/2 lemon
  • 2 teaspoons ground sumac
  • freshly ground black pepper
  • 125 g (4 oz) soft goat’s cheese


  1. Combine the lentils, stock and 1?2 cup (125 ml) water in a large saucepan. Bring to a boil, then reduce the heat to low. Simmer, covered, for 1 hour, until the lentils are soft and all of the liquid has been absorbed. Allow to cool.
  2. While the lentils are cooking, preheat the oven to 220°C (425°F/Gas 7). Toss the pumpkin chunks with the olive oil and arrange in a single layer on a baking tray. Bake for 25 minutes, until the pumpkin is soft and turning golden brown at the edges. Allow to cool.
  3. Combine the lentils, pumpkin, rocket, mint and pistachios in a large bowl. Sprinkle with the extra virgin olive oil, lemon juice and sumac, and season with freshly ground black pepper. Using a large spoon, gently stir to combine the ingredients.
  4. Serve the salad in the bowl or on a large platter, with the goat’s cheese crumbled over the top.

Serves 4
Preparation: 15 minutes, plus cooling
Cooking: 1 hour


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