Inspired by: Salade de lentilles du Puy
- Vata seasonOct – Dec in the north
- Kapha seasonJan – May in the north
Warm Puy Lentil Salad with Roasted Squash
- Serves
- 4
- Portion
- ≈200 g
- Time
- 40 min
- Texture
- Soft
- Season
- Vata season (autumn – early winter)Kapha season (late winter – spring)
- Dosha
- Vata
- Pitta
- Kapha
Kapha–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Green / Puy lentils | ¾ cup | 150 g | 750 g | |
| Water | 2½ cups | 600 ml | 3000 ml | |
| Bay leaf (tej patta) | 1 | 0.5 g | 2.5 g | |
| Butternut squash | cubed | 300 g | 1500 g | |
| Extra-virgin olive oil | 2 tbsp | 25 g | 125 g | |
| Apple-cider or rice vinegar | 2 tsp apple-cider | 10 ml | 50 ml | |
| Cumin (jeera) | ½ tsp | 1 g | 5 g | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | parsley | 8 g | 40 g | |
| Celery | 1 stalk | 60 g | 300 g | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g |
Method
How to cook it
Step 1: Simmer lentils with bay leaf 25 minutes until tender.
Step 2: Roast squash with 1 tsp oil at 200 °C 25 minutes.
Step 3: Warm remaining oil with cumin; whisk with vinegar and salt.
Step 4: Toss warm lentils, squash, celery and parsley with the dressing.
Nutrition
Per serving, estimated
Low salt · 0.8 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromShallot vinaigrette→Tocumin-warmed oil
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