Mediterranean Lentil and Sweet Potato Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
3
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Course
Salad
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Cuisine
Mediterranean, Greek
Mediterranean Lentil and Sweet Potato Salad
Description
This salad features sweet potatoes cut into cubes and roasted until tender but intact, providing caramelized sweetness and firmness. Lentils are simmered with bay leaf until soft but not mushy, contributing a earthy, protein-rich element. The dressing, emulsified from olive oil, red wine vinegar, and honey, imparts acidity and slight sweetness to unify the ingredients.
Mandarins add juicy bursts of citrus flavor, while slivered almonds contribute crunch and a nutty contrast. Fresh parsley brings herbal brightness, and crumbled feta cheese, when included, offers a creamy, salty component enhancing the Mediterranean profile.
The recipe allows for advance preparation by roasting sweet potatoes and cooking lentils a day ahead, storing both covered in the refrigerator up to three days. This makes it practical for meal prep or for assembling shortly before serving to retain freshness and texture.
Ingredients
- 1 ¼ lbs (600 g) sweet potato about 2 medium, peeled and cut in ½ inch cubes, about one pound
- 3 tbsp (45 ml) extra virgin olive oil
- ½ cup (100 g) lentils dry
- 1 bay leaf
- 1 tbsp red wine vinegar
- ½ tsp honey
- 2 mandarin separated in sections
- 1 ½ oz (46 g) almonds slivered
- 1 tbsp parsley finely chopped
- 2 oz (60 g) feta cheese optional, crumbled
Instructions
- Preheat the oven at 400 F (200 C). Prepare a baking pan by covering it with aluminum foil.
- Place the sweet potato cubes in a bowl and add 1 tbsp olive oil and toss until all the pieces are coated with the oil. Sprinkle a pinch of fine salt and a some found black pepper. Spread on the pan in one layer and roast for about 30 minutes until soft but not falling apart.
- In a pot place the lentils with a bay leaf and about 2 cups of boiling water. Simmer for 20-25 minutes until soft, but not mushy and drain. Set aside.
- In a small bowl you can prepare the dressing by mixing 2 tbsp extra virgin olive oil, 1 tbsp vinegar and tsp honey. Mix well until the dressing thickens. Set aside.
- Assemble the salad by placing the lentils and sweet potatoes in a bowl, toss gently, add ½ of the dressing and toss. Add the mandarins, sprinkle with the almonds and feta (if using), drizzle the rest of the dressing and finish with some parsley, thick sea salt and freshly ground pepper. Enjoy!
Notes
- Roast sweet potatoes and cook lentils up to a day in advance for easier assembly.
- Store prepared sweet potatoes and lentils covered tightly in the refrigerator for up to three days.
- Assemble salad just before serving to keep textures fresh and prevent sogginess.
User Reviews
Overall Rating
5
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