Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Warm Chilli, Lentil and Pumpkin Salad Recipe
    Lost? Site Map

    Warm Chilli, Lentil and Pumpkin Salad

    Warm Chilli, Lentil and Pumpkin Salad. Photo by Kiwi Kathy

    1/1 Photo of Warm Chilli, Lentil and Pumpkin Salad

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Kiwi Kathy's Note:

    From the 'Best Food is Made at Home' by Anna Gare.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 4

    Yield:

    sewrvings

    Units: US | Metric

    • 1 kg butternut pumpkin, skinned and chopped in 2 . 5 cm pieces
    • 1 chili, red and finely chopped
    • 4.92 ml garlic, crushed
    • 9.85 ml ginger, fresh and finely chopped
    • 29.58 ml peanut oil
    • salt and pepper
    • 210 g lentils, Le Puy rinsed
    • 1 bay leaf
    • 1000.0 ml water
    • 236.59 ml coriander leaves
    • 1 lemon, juice only
    • 4.92 ml caster sugar
    • salt and pepper
    • 1 red onion, small halved and thinly sliced length ways
    • 60 ml olive oil, extra virgin

    Directions:

    1. 1
      Preheat oven to 180 degrees.
    2. 2
      Put pumpkin, chilli, ginger, garlic, salt and pepper in a large bowl and stir until well combined. Place on baking tray and spread out to single layer. Bake for 30 minutes or until cooked but the pumpkin is still firm.
    3. 3
      Meanwhile put the lentils, bay leaf and a pinch of salt into water and cook for about 20 minutes or until cooked through and soft. Drain.
    4. 4
      Combine pumpkin mixture and lentils in a large bowl.
    5. 5
      For the dressing whisk the lemon juice, sugar, salt and pepper in a small bowl. Add the onion and set aside until ready to serve.
    6. 6
      When ready to serve whisk in the oil.
    7. 7
      Just before ready to serve, add the coriander to the pumpkin mixture. Pour over the dressing and serve.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Warm Chilli, Lentil and Pumpkin Salad

    Serving Size: 1 (621 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 371.9
     
    Calories from Fat 182
    49%
    Total Fat 20.2 g
    31%
    Saturated Fat 3.0 g
    15%
    Cholesterol 0.0 mg
    0%
    Sodium 22.4 mg
    0%
    Total Carbohydrate 45.8 g
    15%
    Dietary Fiber 10.2 g
    41%
    Sugars 9.0 g
    36%
    Protein 7.9 g
    15%

    The following items or measurements are not included:

    chili

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes