Potato and Lentil Salad with Pumpkin and Cauliflower

3.5
Average: 3.5 (2 votes)
(2 votes)
Potato and Lentil Salad with Pumpkin and Cauliflower
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
Ingredients
200 grams red Lentils
salt
2 teaspoons Turmeric
½ teaspoon cayenne pepper
250 grams potatoes
250 grams Pumpkin
250 grams Cauliflower
2 medium sized onions
2 garlic
1 teaspoon freshly grated ginger
3 tablespoons clarified butter
1 teaspoon ground cilantro
½ teaspoon ground Cumin
mint (for garnishing)
How healthy are the main ingredients?
potatoPumpkinCauliflowerCauliflowerLentilginger

Preparation steps

1.

Rinse lentils under running water in a colander, drain. Combine with 1 liter (approximately 4 cups) of water, salt and 1/4 of cayenne pepper and bring to a boil. Cook lentils, half-covered, on very low heat for about 10 minutes. Lentils should be al dente. 

2.

Rinse and peel pumpkin. Cut pumpkin pulp into 1.5cm (approximately 0.5 inch) cubes. Rinse, peel and cube potatoes. Rinse and dry cauliflower florets, cut if too big. Peel onions and garlic and chop finely, then mix with ginger. Heat butter in a large frying pan and sauté onion and ginger mixture. Add turmeric, coriander, cumin and remaining cayenne. Add potatoes and pumpkin, mix well. Add 1/4 liters (approximately 1 cup) of water and bring to a boil. Lower heat and simmer, covered, for 10 minutes. Add cauliflower and drained lentils and cook for approximately 8-10 minutes more. Add more water as needed.  Season with salt and pepper to taste. Garnish with mint leaves and serve lukewarm.