Lentil Sweet Potato Salad
A vibrant and nutritious salad featuring earthy lentils and sweet potatoes, perfect for a main dish or a side.
Ingredients
Main ingredients
- 1 cup green or brown lentils, rinsed and drained
- 2 medium sweet potatoes, peeled and diced
- 1 medium red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 cup chopped fresh spinach or arugula
- 1/4 cup fresh parsley, chopped Optional topping
Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- Salt and pepper to taste
Optional Topping
- feta cheese For topping, can be omitted for a vegan version
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Toss the diced sweet potatoes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes or until tender and lightly browned.
- While the sweet potatoes roast, prepare the lentils by adding the rinsed lentils to a pot, covering them with water, bringing to a boil, then reducing heat and simmering for 20-25 minutes until tender. Drain excess water and set aside to cool.
Assembly
- In a large bowl, combine the cooled lentils, roasted sweet potatoes, chopped red onion, cherry tomatoes, spinach or arugula, and parsley.
- In a separate bowl, whisk together olive oil, lemon juice, ground cumin, salt, and pepper. Pour the dressing over the salad and toss gently until well coated.
- If desired, crumble feta cheese on top before serving.
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Notes
Enjoy immediately or chill for about an hour to enhanced flavors. This salad pairs beautifully with grilled chicken or fish.