I’ve been making a lot of lentil salads from time to time, but this recipe is my favourite. You can’t imagine how harmoniously the lentils match with caramelized summer squash, orange, balsamic and raisins.
Ingredients
1/2 cup of lentils that have been soaked in water with some vinegar
1 summer squash cut into cubes
1 spoon of maple syrup
¼ tsp of paprika
¼ tsp of Cinnamon
1 handful of Corinthian raisins
3 medium grated carrots
1 tsp of orange zest
For the sauce:
– 1 tablespoon olive oil
– 3 tablespoons of balsamic vinegar
– 2 tablespoons of orange juice
– Salt and pepper
Preparation
Boil the lentils and put the pumpkin in a baking tray with some olive oil, maple, paprika and cinnamon. Put the sauce ingredients in a cup and stir with a spoon. Place all the ingredients in a large bowl and pour the sauce.