Mary Miso - Recipes for every day - Cookbooks
200g beluga lentils
1 shallot, chopped
1 bay leaf
salt
1kg butternut pumpkin
2 leeks
50g olive oil
50g maple syrup
salt and pepper
Dressing:
6 table spoons rapeseed oil
4 table spoons white balsamico vinegar
1 clove of garlic, finely chopped
1 table spoon mustard
1 table spoon maple syrup
1 raw beetroot
100g leaf spinach
50g walnuts
Add beluga lentils, shallot and bay leaf into a pan and cover with cold water. Heat up and cook 20-25 until soft. Salt lightly the last 5 minutes.
Preheat oven to 210°C.
Peel butternut pumpkin and chop into big cubes. Chop leek into thick slices. In a bowl marinate pumpkin and leek with olive oil, maple syrup, salt and pepper. Bake 25 minutes in the oven.
Dressing: Mix all ingredients.
Peel beetroot and cut into thin slices. Roast walnuts and chop roughly.
Mix lentils, pumpkin, leek, beetroot slices and leaf spinach with the dressing. Sprinkle the chopped walnuts.
