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Warm Chilli, Lentil and Pumpkin Salad

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“From the 'Best Food is Made at Home' by Anna Gare.”
4 sewrvings

Ingredients Nutrition

  • 1 kg butternut pumpkin, skinned and chopped in 2 . 5 cm pieces
  • 1 chili, red and finely chopped
  • 1 teaspoon garlic, crushed
  • 2 teaspoons ginger, fresh and finely chopped
  • 2 tablespoons peanut oil
  • salt and pepper
  • 210 g lentils, Le Puy rinsed
  • 1 bay leaf
  • 1 liter water
  • 1 cup coriander leaves
  • 1 lemon, juice only
  • 1 teaspoon caster sugar
  • salt and pepper
  • 1 red onion, small halved and thinly sliced length ways
  • 60 ml olive oil, extra virgin


  1. Preheat oven to 180 degrees.
  2. Put pumpkin, chilli, ginger, garlic, salt and pepper in a large bowl and stir until well combined. Place on baking tray and spread out to single layer. Bake for 30 minutes or until cooked but the pumpkin is still firm.
  3. Meanwhile put the lentils, bay leaf and a pinch of salt into water and cook for about 20 minutes or until cooked through and soft. Drain.
  4. Combine pumpkin mixture and lentils in a large bowl.
  5. For the dressing whisk the lemon juice, sugar, salt and pepper in a small bowl. Add the onion and set aside until ready to serve.
  6. When ready to serve whisk in the oil.
  7. Just before ready to serve, add the coriander to the pumpkin mixture. Pour over the dressing and serve.

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