Name: Lentil Sweet Potato Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: International
Ingredients: 1 1/2 pound sweet potatoes, peeled and cut into 1-inch cubes; 1 can (15 ounces) lentils, or 1 1/3 cups cooked lentils, or 2/3 cup dry lentils; 3 tablespoons parsley, chopped; 2 tablespoons pistachio nuts (optional); 2 ounces feta cheese or non-dairy feta, optional; For the Dressing; 3 tablespoons extra virgin olive oil; 2 tablespoons fresh lemon juice; 1 1/2 tablespoons mustard (American or Dijon); 1 small garlic clove, grated; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon salt; 1/8 teaspoon black pepper

Description

Sweet potato lentil salad is an easy Mediterranean-inspired recipe with tender roasted sweet potato, green or brown lentils, fresh parsley, and a zesty mustard dressing. It’s nutritious, wholesome, and perfect for a quick lunch or healthy dinner.

Ingredients

1 1/2 pound sweet potatoes, peeled and cut into 1-inch cubes
1 can (15 ounces) lentils, or 1 1/3 cups cooked lentils, or 2/3 cup dry lentils
3 tablespoons parsley, chopped
2 tablespoons pistachio nuts (optional)
2 ounces feta cheese or non-dairy feta, optional
For the Dressing
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 1/2 tablespoons mustard (American or Dijon)
1 small garlic clove, grated
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon black pepper

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Instructions

Preheat the oven to 400°F (200°C). Add the sweet potato cubes to a baking tray, drizzle with olive oil, season with 2 pinches of salt and a pinch of black pepper, then toss to coat.
Bake for 20 to 30 minutes, or until the sweet potatoes are fork-tender.
If using canned lentils, drain and rinse them well. If using dry lentils, cook them in lightly salted boiling water for 15 to 30 minutes, or until tender, then drain.
In a small bowl, whisk together the olive oil, lemon juice, mustard, grated garlic, cumin, paprika, salt, and black pepper until well combined.
Add the roasted sweet potatoes, lentils, dressing, and chopped parsley to a large bowl. Toss until everything is evenly coated.
Taste and adjust the salt if needed.
If desired, top with pistachios and crumbled feta before serving.

Notes

This salad is excellent for meal prep and keeps well in the fridge for up to 3 days.
For the best flavor, let the salad sit at room temperature for about 15 minutes before serving.
To turn it into a full meal, serve it over lettuce or watercress and add yogurt tahini sauce, tzatziki, pita bread, or couscous.
This recipe is not suitable for freezing.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main, Salad, Side Dish
Method: Bake
Cuisine: International