ROASTED PUMPKIN AND LENTIL SALAD RECIPE
5/5
Roasted Pumpkin and Lentil Salad is a nutritious and satisfying salad that is perfect for Indian weight loss. The combination of roasted pumpkin, protein-rich lentils, and fresh vegetables creates a hearty and flavorful dish. This salad is packed with vitamins, minerals, and fiber, making it a wholesome choice for a healthy meal. The lemony dressing adds a tangy and refreshing touch to the salad.
INGREDIENTS
- 2 cups diced pumpkin
- 1 cup cooked lentils (any variety)
- 1/2 red onion, thinly sliced
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon cumin powder
- Salt and pepper to taste
INSTRUCTIONS
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the diced pumpkin on the prepared baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with cumin powder, salt, and pepper. Toss well to coat the pumpkin evenly.
- Roast the pumpkin in the oven for 20-25 minutes, or until it is tender and slightly caramelized. Remove from the oven and let it cool.
- In a large bowl, combine the roasted pumpkin, cooked lentils, sliced red onion, diced red bell pepper, diced cucumber, and chopped cilantro.
- In a separate small bowl, whisk together the lemon juice, remaining olive oil, salt, and pepper.
- Pour the dressing over the salad ingredients and toss gently to combine. Make sure all ingredients are well coated with the dressing.
- Taste and adjust the seasoning if needed.
- Let the salad sit for a few minutes to allow the flavors to meld together.
- Serve the Roasted Pumpkin and Lentil Salad as a main dish or side dish.
TIPS
- Choose a firm and sweet variety of pumpkin for roasting.
- To save time, you can use canned lentils. Just make sure to rinse them well before using.
- Feel free to add other vegetables of your choice, such as cherry tomatoes or sliced radishes.
- Customize the dressing by adding spices like paprika or chili powder for an extra kick.
- For added crunch, sprinkle some toasted pumpkin seeds or chopped nuts on top of the salad.
- This salad can be served warm or at room temperature.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Enjoy them as a quick and healthy meal option.
- Serve the Roasted Pumpkin and Lentil Salad as a light lunch or dinner, or as a side dish alongside grilled chicken or fish
NUTRITION VALUE
- Calories: X
- Protein: X grams
- Carbohydrates: X grams
- Fat: X grams
- Fiber: X grams
