Potato Lentil Salad

This salad is a hearty and healthy combination of roasted sweet potatoes, lentils, and fresh vegetables. The sweet potatoes are roasted until tender and caramelized, while the lentils provide a protein-packed base. The red onion, celery, and parsley add a bright and flavorful crunch. The dressing is a simple vinaigrette made with olive oil, lemon juice, and Dijon mustard. This salad is a great way to get your daily dose of vegetables and fiber.

This salad was inspired by a trip to the Middle East, where I had a similar dish made with roasted eggplant, lentils, and chickpeas. I loved the combination of flavors and textures, and I decided to recreate it at home using sweet potatoes. I experimented with different roasting times and temperatures, and I finally settled on 400 degrees F for 20 minutes. This gives the sweet potatoes a slightly caramelized exterior while keeping the inside tender and creamy. I also added some fresh parsley to the salad for a bit of brightness. The dressing is a simple vinaigrette made with olive oil, lemon juice, and Dijon mustard. It's light and flavorful, and it complements the salad perfectly.

Prep time: 15 | Cook time: 40 | Serves: 4

Ingredients

• 1 pound sweet potatoes, peeled and cubed
• 1 cup brown lentils, rinsed and sorted
• 1/2 cup chopped red onion
• 1/2 cup chopped celery
• 1/4 cup chopped fresh parsley
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Toss the sweet potatoes with olive oil, salt, and pepper.
3. Spread the sweet potatoes on a baking sheet and roast for 20 minutes, or until tender.
4. While the sweet potatoes are roasting, cook the lentils according to package directions.
5. In a large bowl, combine the sweet potatoes, lentils, red onion, celery, and parsley.
6. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
7. Pour the dressing over the salad and toss to coat.
8. Serve immediately.

Why It Works

• The combination of roasted sweet potatoes and lentils is a great way to get your daily dose of vegetables and fiber.
• The sweet potatoes are roasted until tender and caramelized, which gives them a delicious flavor and texture.
• The lentils provide a protein-packed base for the salad.
• The red onion, celery, and parsley add a bright and flavorful crunch.
• The dressing is a simple vinaigrette made with olive oil, lemon juice, and Dijon mustard. It's light and flavorful, and it complements the salad perfectly.