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'Around the World' Lentil Salad | Great Performances


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‘Around the World’ Lentil Salad
by GP Event Chef, Ken Chin

©Flickr Commons 



3   Tbsp   Olive oil

3   Tbsp   Mayonnaise

3   Tbsp   Balsamic vinegar

2   Tbsp   Water

1   clove   Garlic, pressed

1   tsp       Dijon mustard

1   tsp       Brown sugar

2   tsp       Chipotle pepper


1   lb        Pink lentils

3   cup     Baby kale (or baby spinach)

3   Tbsp   Olive oil

1   can     Chickpeas, drained

1              Japanese pumpkin, peeled, seeded and diced

1              Red bell pepper, seeded and diced

1/4 cup    Cashews, coarsely chopped

2    tsp      Lemon zest

1/4 cup     Mint, roughly chopped

                 Salt and pepper, to taste


Toss the pumpkin with olive oil. Bake in the oven at 350° for about 20 minutes, or until the pumpkin is soft.

Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, about 10 to 15 minutes. Drain and let cool for 10 minutes.

Place lentils, roasted pumpkin and remaining salad ingredients in a large bowl. Pour the vinaigrette over the salad and toss well. Season with salt and pepper to taste.

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