Squash and lentil salad

Squash and lentil salad

Total: 1 hr 5 min. | Active: 40 min.
vegan, lactose-free, gluten-free
Nutritional value / people: 332 kcal
, Fat: 17 g
, Carbohydrate: 33 g
, Protein: 12 g

This squash and lentil salad unites summer and autumn. The squash and lentils herald the start of autumn, while the dressing with spring onions holds on to summer. Any left-overs are ideal for a packed lunch the next day!


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


100 g brown lentils
water, boiling


400 g squash (e.g. butternut), cut crosswise into slices approx. 5 mm thick, quartered
1 tbsp olive oil
½ tsp curry powder
½ tsp ground cumin

Salad dressing

1 lemon, use only the juice
4 tbsp olive oil
1 tsp honey
1 bunch parsley, finely chopped
1 tsp salt


1 tin chickpeas (approx. 220 g), rinsed, drained
1 spring onion incl. green part, cut into thin rings
salt and pepper to taste
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How it's done

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Cook the lentils in water for approx. 25 mins., drain and leave to cool.


Mix the squash, oil and spices, transfer to a baking tray lined with baking paper.

To bake

Bake for approx. 15 mins. in the centre of an oven preheated to 220°C. Remove from the oven, leave to cool.

Salad dressing

Whisk together the lemon juice, oil, honey and parsley, season with salt.


Mix the lentils and squash with the chickpeas, spring onion and dressing. Leave the salad to infuse for approx. 10 mins., season.

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