Warm Chilli, Lentil and Pumpkin Salad Recipe

Name: Warm Chilli, Lentil and Pumpkin Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg butternut pumpkin, skinned and chopped in 2 . 5 cm pieces; 1 chili, red and finely chopped; 1 teaspoon garlic, crushed; 2 teaspoons ginger, fresh and finely chopped; 2 tablespoons peanut oil; salt and pepper; 210 g lentils, Le Puy rinsed; 1 bay leaf; 1 liter water; 1 cup coriander leaves; 1 lemon, juice only; 1 teaspoon caster sugar; salt and pepper; 1 red onion, small halved and thinly sliced length ways; 60 ml olive oil, extra virgin

Servings: persons

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

1
Preheat oven to 180 degrees.
2
Put pumpkin, chilli, ginger, garlic, salt and pepper in a large bowl and stir until well combined.
3
Place on baking tray and spread out to single layer.
4
Bake for 30 minutes or until cooked but the pumpkin is still firm.
5
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.
6
Drain.
7
Combine pumpkin mixture and lentils in a large bowl.
8
For the dressing whisk the lemon juice, sugar, salt and pepper in a small bowl.
9
Add the onion and set aside until ready to serve.
10
When ready to serve whisk in the oil.
11
Just before ready to serve, add the coriander to the pumpkin mixture.
12
Pour over the dressing and serve.

2054

kcal

Calories

221

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 kg butternut pumpkin, skinned and chopped in 2 . 5 cm pieces, 1 chili, red and finely chopped, 1 teaspoon garlic, crushed, 2 teaspoons ginger, fresh and finely chopped, and more.

Yes, Warm Chilli, Lentil and Pumpkin Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm Chilli, Lentil and Pumpkin Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions