Wednesday, 12 June 2013

Lentil & roast pumpkin lettuce cups


While making my breakie, I'll often cook up a cup of puy lentils or some rice or other grain or legume, without knowing what I'm actually going to do with them. I just cook them and think when lunch time comes I'll go to the garden, see what's growing, add some veggies and salad bits 'n pieces and I have a pretty instant delicious lunch. It's these kind of habits that keep me
eating well and varied. It also can inspire some new creation!

I love how simple this recipe is. It can also present as a wonderful little starter or lunch with friends or a just a fabulous lunch for moi that is simple, satisfying and nutritious.

Lentils can be a great source of protein (for those obsessed with protein) among other important nutritious qualities such as iron, magnesium and water soluble fibre. Pumpkins are cheap at this time of year and I just love raw purple cabbage in my salads every day!

The simple dressing of olive oil, lemon, salt & pepper & fresh herbs (parsley or mint) is a basic standard dressing, you can't go wrong with.

Toss it all in a bowl, tear open a lettuce and voila! You have an awesome simple lunch!

1 cup puy lentils, cooked in two cups filtered water
1/4 medium pumpkin, diced & roasted 
1/4 small purple cabbage, finely shredded
1/4 bunch curly parsley, finely chopped 
1x medium beetroot, cut into match-stick size straws
good salt & pepper to taste 
1x juicy lemon, juiced
1/4 cup olive oil 
1tsp tamari (Japanese wheat free soya sauce)

Ice berg lettuce, torn into cups (or mini cos can work well too.

Toss diced pumpkin in a bowl with salt, pepper and olive oil. Then scatter on a flat baking tray, be careful not to over crowd the tray or pumpkin can steam itself and not go crispy on the edges.

Put pumpkin chunks onto roast at 190-200C until golden.

Cook the lentil in two cups of water, no need to bring to the boil first before adding the lentils. Once boiling, reduce heat to a simmer. Simmer for 7-10 minutes or until lentil are soft but al dente. Cool under running water before mixing into the salad.

* Note: you can use whole red, green or brown lentils but reduce cooking time or keep an eye on them as you want them cooked but al dente and definitely not mushy! Whole red lentils actually take longer and will keep their shape like the dark green puy lentil.

Prepare the rest of the ingredient and when lentils and pumpkin are ready combine in a bowl and spoon into lettuce cups and EAT!

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