Warm Lentil Salad

3 votes

This Autumn lentil salad uses seasonal pumpkin and beetroot.

45 Minutes

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  • ¼ pumpkin, cut into small cubes
  • 1 onion, cut into wedges
  • 2 beetroots, cut into small cubes
  • 2 tablespoons oil
  • 2 teaspoons salt
  • pepper, to taste
  • 500g chicken thighs or breast, boneless and skinless
  • 2 garlic cloves, finely chopped or 1 teaspoon crushed garlic
  • 2 tablespoons paprika
  • 1 tablespoon dried mixed herbs
  • 1 can lentils, drained
  • 2 cups frozen mixed vegetables, defrosted in hot water and drained
  • 1 tablespoon balsamic vinegar or lemon juice
  • ½ cup raisins




  1. Heat oven to 180o. Toss the pumpkin, onion and beetroot with 1 tablespoon of oil, 1 teaspoon salt and pepper to taste. Roast the pumpkin for 30 minutes or until tender. Remove from the oven and set aside.
  2. While the pumpkin is cooking, rub the chicken with garlic, 1 teaspoon salt, paprika and dried mixed herbs.
  3. Place the chicken on a lined baking tray and bake in the oven for 20 – 30 minutes until they are cooked and the juices are running clear. Note: Thighs will take less time to cook than breasts.
  4. In a large bowl, mix together the roasted pumpkin, onion, beetroot, lentils, mixed vegetables, balsamic vinegar and raisins.
  5. To serve, thinly slice the chicken and serve it on top of the warm lentil salad.



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