Brown Lentil & Butternut Salad with Pomegranates & Feta

Looking for something different to serve as a side dish? Then you just found the perfect recipe. It’s such a basic combination of well-known, everyday ingredients and yet, the flavour combination is absolutely moreish. The lentils are cooked with a cinnamon stick to complement the natural nutty flavour of the lentils. Roasted butternut becomes even sweeter when roasted and the easy combination of orange juice and balsamic is the perfect dressing for both of these ingredients. To keep it colourful and refreshing, the lentils and butternut are served with baby spinach leaves and mint and topped with feta. The dried cranberries or pomegranate arils, (when those are in season), add a festive pop of colour.

This salad is indeed one of those that always surprise everyone around the table, and all you need is a meat of your choice to enjoy a wholesome meal. This recipe is also perfect to have on the menu when you have guests who prefer not to eat meat, as this is a great plant-based option, with the lentils as a good source of protein.

In summer this salad is best served at room temperature, but in the colder months, you can easily serve it as a warm side dish. You can even enjoy leftovers as a light meat-free meal.

Brown lentil & butternut salad with pomegranates & feta

Recipe by Heleen Meyer

Serves 6

300 g butternut, peeled and cut into chunks

45 ml (3 tbsp) olive oil

250 ml (1 cup) uncooked brown lentils, rinsed

500 ml (2 cups) water

1 cinnamon stick, broken into pieces

a pinch of salt

30 ml (2 tbsp) balsamic vinegar

30 ml (2 tbsp) orange juice

black pepper to taste

1 slice feta, crumbled

1-2 handfuls fresh baby spinach leaves or 2 large leaves, cut into strips

handful fresh mint leaves

pomegranate arils or dried cranberries to taste

1. Preheat oven to 200 °C and line a baking tray with baking paper.
2. Toss butternut in 15 ml of the oil and spoon onto the baking tray in a single layer. Roast for 25-30 minutes, or until the butternut is just tender but not mushy. Allow to cool.
3. Meanwhile, place lentils, water, cinnamon and salt in a pot and heat over a medium temperature.
4. Reduce the heat to the lowest temperature and simmer with a lid for 25-30 minutes, or until just cooked. Drain any excess water, remove the cinnamon and rinse the lentils in cold water. Drain well again.
5. Mix the remaining oil with the vinegar and orange juice and season to taste.
6. Spoon lentils onto a large bowl and add the butternut, feta, spinach and mint. Toss through with the dressing. Spoon onto a big platter or serving bowl, garnish with pomegranate arils or cranberries and serve at room temperature.

For more recipes like this visit Heleen’s website.

Image by Hein van Tonder, courtesy of AMC Cookware