Alan and I are continuing with the vegetarian challenge. So far we are finding it very easy, last night was a stir fry. On Saturday night I made Puy Lentils with Caramelized Onion Chutney, Roasted Butternut Squash, Feta, Pomegranate and Sliced Broccoli salad . It might possibly be the best salad I have ever tasted. And it looked really pretty!
The recipe was inspired by my visit with Kat to the Union Kitchen in Copenhagen. The restaurant is a super trendy brunch place. It offers an inspired selection of vegetarian dishes along side the more traditional burgers. Kat chose mildly curried lentils hidden in the bottom of a bowl, covered by trendy greens, roasted sweet potato and goat cheese. Do not be put off by the curry in the lentils, it simply adds to the melodty. The dish was topped with a poached egg, yum. The real genius of this dish however was the addition of the Caramelised Onion Chutney to the lentils. The chutney, the subject of yesterday’s post, lifts the dish from tasty to absolutely fabulous.
Quantities and Variations
I have tried very hard to pay attention to quantities but you are free to alter the amount of ingredients according to what you have to hand and your own preferences. I am giving guidelines for a hearty salad eaten by two hungry adults as a main course on a Saturday night. As a side dish with other options this would feed 4-6 people. Simply add more salad greens and adjust the quantity of salad dressing for an easy way to make it go even further. Let me know in the comments section if you discover a better combination of ingredients. I am on a bit of a roasted butternut squash
and feta cheese kick. I do feel however this would work with any roasted vegetable and goat or other cheese.
Curried Puy Lentils with Caramelized Onion Chutney, Roasted Butternut Squash, Feta, Pomegranate and Sliced Broccoli
A beautiful mix of tastes and textures and a super healthy vegetarian salad
- Olive oil
- 4.2oz/120g/1/2 cup puy lentils, rinsed
- curry powder to taste
- One butternut squash, peeled and cubed
- 100g/3-4 oz feta cheese
- One Tbs pomegranate seeds
- Three broccoli florets, very thinly sliced
- Couple of handfuls of salad leaves
- Two tsp balsamic vinegar
- Six tsp olive oil
- Half tsp French mustard
- One Tbs Caramelised Onion Chutney (See recipe below) or half a sliced onion and a little brown sugar and balsamic vinegar
- Step 1 The beauty of this salad is that everything can be prepared ahead and then put together when required. I did heat up the lentils and serve them warm but room temperature would work too.
- Step 2 Cook the lentils according to the instructions on the packet, around 30-45 minutes until tender. Drain and leave to one side.
- Step 3 Preheat Oven to 400f/200c
- Step 4 Place butternut squash in a baking sheet and drizzle with olive oil. Cook for 40-45 minutes until starting to brown at the edges. Total time will depend on the size of the cubes.
- Step 5 Make mustardy dressing by mixing the oil, balsamic vinegar and mustard with some salt and pepper. I keep empty jam or mustard jars with their lids especially so I can shake the ingredients. Whisking them together will work too.
- Step 6 Just before assembling add a little olive oil to a frying pan or skillet and add the lentils. Shake in a little curry powder to taste and then stir in the caramelised onion chutney. (If using the quick version, best to fry the onions for a little before adding the lentils. Sprinkle with a little brown sugar and a tsp of balsamic vinegar)
- Step 7 Place the lentils in the base of a large shallow bowl.
- Step 8 Dress the salad leaves with the mustard dressing and layer on the lentils.
- Step 9 Sprinkle over the butternut squash, feta cheese, pomegranate seeds and the broccoli slices.
- Step 10 Sit back and admire
Caramelised Onion Chutney
January 9, 2018
: one large jar, and maybe a small one
A lovely onion chutney to serve with cheddar, sausages and add flavor to all sorts of salads and other dishes.