Lentil Sweet Potato Salad
A nutritious and delicious salad that combines warm lentils, roasted sweet potatoes, and fresh vegetables, perfect as a main or side dish.
Ingredients
For the salad
- 1 cup dried lentils Rinsed before cooking.
- 2 medium sweet potatoes, cubed Roasted for flavor.
- 1 medium red bell pepper, diced
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- 4 cups fresh spinach or arugula For serving.
- 1/4 cup fresh parsley, chopped
For the dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- to taste Salt and pepper Adjust as preferred.
Instructions
Cooking the Lentils
- Rinse the lentils under cold water and add them to a medium pot with about 3 cups of water.
- Bring to a boil, reduce heat, and let simmer for about 20-25 minutes or until tender. Drain and set aside.
Roasting the Sweet Potatoes
- Preheat your oven to 425°F (220°C).
- Toss the cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper.
- Spread on a baking sheet and roast for about 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
Preparing the Salad
- In a large bowl, combine the diced red bell pepper, cucumber, cherry tomatoes, red onion, and parsley.
- In a small bowl, whisk together the remaining olive oil, lemon juice, cumin, and a pinch of salt and pepper to create the dressing.
- Once the lentils and sweet potatoes have cooled slightly, add them to the bowl with vegetables and pour the dressing over the top. Toss gently to combine.
- Add the fresh spinach or arugula and toss again.
- Serve immediately or refrigerate for later.
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Notes
For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. Feel free to customize with toppings like feta cheese or avocado.