Description
A lentil salad made with French lentils, vegetables and herbs and zesty dressing for a healthy, hearty dish packed with fresh flavors.
Ingredients
For the Sweet Potato & Lentils
- 1 medium sweet potato, cubed (roughly 1 cup, 200g)
- 1 tbsp olive oil (15 mL)
- salt and pepper
- 1 cup French green lentils or black beluga lentils, rinsed
- 1/2 tsp garlic powder
For the Salad Dressing
- 1/4 cup extra virgin olive oil (60 mL)
- 2–3 tbsp minced shallot
- 3 cloves garlic, crushed or grated
- 2 tbsp Dijon mustard
- 2 tbsp red or white wine vinegar
For the Salad
- 3 tbsp finely chopped fresh parsley
- 3 tbsp cup finely chopped fresh mint leaves
- 3 tbsp finely chopped fresh chives, basil or dill
- 1 carrot, peeled and diced (roughly 1 cup, 150 g)
- 1 rib celery, diced (roughly 1/2 cup, 75 g)
- 1/2 a red onion, diced (roughly 1/2 cup, 75 g)
- 1/2 cup dried cranberries (65 g)
- 1/4 cup pumpkin seeds (60 g)
Instructions
- Preheat the oven to 400 F.
- Roast Sweet Potato: Cut the sweet potato into evenly sized 1/4-inch cubes. Place on a baking tray and add the 1 tbsp olive oil. Season with salt and black pepper and toss to coat. Roast in the oven for 20-25 minutes until tender.
- Cook Lentils: Rinse the lentils then add to a medium pot with 3 cups of water. Salt generously and add the garlic powder. Bring to a gentle boil over medium-high heat then cover and reduce the heat to low and maintain a light simmer for 20-25 minutes until the lentils are tender. Drain off any excess liquid.
- Mix Dressing: In a large mixing or serving bowl, add the olive oil, shallot, garlic, mustard and vinegar with a pinch of salt and pepper and whisk to fully combine. Set aside for now.
- Prepare Fresh Ingredients: Finely chop the fresh herbs and red onion. Small dice the celery and carrot.
- Mix Salad: Once the lentils and sweet potato are ready, add to the bowl with the dressing the rest of the salad ingredients and toss to combine. Season with additional salt and black pepper, if needed. Serve right away with a squeeze of fresh lemon juice, if desired, and a few fresh mint leaves for garnish.
Notes
Store lentil salad in the fridge in an airtight container for up to 5 days. Serve at room temperature, chilled or lightly warmed in the microwave.
Serves 4 as a main dish or 6-8 as a side dish. Nutrition facts are for 1 of 6 servings.
Nutrition
- Serving Size: 1/6
- Calories: 331
- Sugar: 13 g
- Sodium: 596 mg
- Fat: 15 g
- Carbohydrates: 41 g
- Fiber: 6 g
- Protein: 11 g