Lentils / Lunch / Main Course / Salads / Vegan

Roasted Butternut Squash and Puy Lentil Salad

My friend from work was telling me about a salad she made using these Merchant gourmet lentils and roasted butternut squash and it sounded so delicious I just had to make my own version!

I don’t buy ready prepared packet food often but I have always wanted to try these porcini and thyme lentils so I decided that this recipe would be a perfect excuse. Sometimes you really don’t have time to be cooking puy lentils when all you want is a quick salad so this is a brilliant way of injecting some intense flavour and nutrition.

The lentils are seriously robust in flavour, they pack a punch and go fantastically with the creamy sweet roasted squash. You can add any other salad items you fancy but I went for classic rocket leaves, tomatoes, cucumber, avocado and olives.


You can by these lentils at most UK supermarkets or online at www.merchant-gourmet.com. They also do a sundried tomato flavour which would be delicious if you don’t like mushrooms.

Serves 4

Vegan, Dairy Free, Low Fat

1 Butternut Squash
Garlic Powder
Salt and Pepper
1 pack Puy lentils with Porcini and Thyme
1 bag Rocket leaves/ lettuce
1/2 Cucumber
3-4 Cherry Tomatoes per person
1 Avocado
4-5 Olives per person
1 tspn Capers Per person
Drizzle Extra Virgin Olive Oil

Preheat the oven to 220c.

Peel and de-seed the butternut squash and slice into bite sized pieces. Coat them with a little oil and place in a large baking tray and sprinkle over the paprika, garlic powder and salt and pepper. I didn’t put exact amounts of these ingredients, just be as generous as you like and coat it well.

Roast the butternut squash in the over for around 20-25 minutes until soft and beginning to brown. Put to one side.

Slice the cucumber, tomatoes and avocado and divide between 4 plates with the rocket leaves and lettuce on the bottom.

Cook the lentils as per the packets instructions (rip the pack open approx 2cm and microwave for 1 minute) then sprinkle them over the salad and finally top with the roasted butternut squash.

Drizzle some olive oil over and enjoy warm or cold!



Don’t forget to check back next week where I will be posting daily about my Live below the Line challenge where I will be living on £1 per day for 5 days for Concern Worldwide. You can sponsor me at http://www.livebelowtheline.com/me/beckycotter

I’ve brought this recipe along to the Virtual Vegan Linky Potluck! Check out the link here for more delicious vegan recipes

15 thoughts on “Roasted Butternut Squash and Puy Lentil Salad

  1. Pingback: Virtual Vegan LINKY Potluck 4 & Can A Cookbook Save A Life? « anunrefinedvegan

  2. Pingback: Virtual Vegan *Linky* Potluck Part 4 | Bunny Kitchen

  3. Thyme and lentils work so beautifully together! Adding delicious porcini mushrooms to that couldn’t possibly be bad 🙂

  4. Pingback: Weekend Reading, 4.27.14

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