0:10

To Prep

0:50

To Cook

9

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

5

AVG RATING

(1 Member)

Green lentils with roasted pumpkin and fennel
  • Ingredients
  • Nutrition
    • Method
    • Notes
    1. Step 1

      Preheat oven to 180°C/160°C fan-forced. Place lentils, onion, bay leaf and 5 cups cold water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Simmer for 45 minutes or until lentils are just tender. Drain. Remove and discard onion and bay leaf.

    2. Step 2

      Meanwhile, place pumpkin, fennel, oil and thyme in a baking dish. Season with salt and pepper. Toss to coat. Bake for 40 to 45 minutes or until pumpkin is golden and tender. Transfer to a large bowl.

    3. Step 3

      Add lentil mixture, rocket and lemon juice to pumpkin mixture. Toss gently to combine. Serve.

    Serves 4 as a side.

    Serve with: Roast pork, grilled pork chops, grilled chicken breast or pan-fried salmon.

  • Method
  • Notes
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