Roasted Sweet Potato Lentil Salad
User Reviews
4.6
Roasted Sweet Potato Lentil Salad
Description
In this salad, lentils are cooked in water infused with olive oil and a blend of spices including cumin, coriander, ginger, cinnamon, and garlic, which imbue the lentils with savory warmth. Separately, sweet potato pieces are roasted with olive oil, salt, and pepper until tender and caramelized. The cooked lentils are drained and combined with roasted sweet potatoes, diced onion, parsley, and cilantro.
The vinaigrette dressing, made from extra virgin olive oil, balsamic vinegar, Dijon mustard, maple syrup, and spices similar to those used in cooking the lentils, binds the salad components with a sweet and tangy flavor. The salad offers a mix of soft lentils and tender roasted sweet potato cubes contrasted by fresh herbs and onion texture.
This salad works well as a satisfying side or a light main dish. It can be served warm or at room temperature, suitable for seasonal meals. The spices and dressing give the salad a pleasant depth, enhancing the natural sweetness and earthiness of the ingredients.
Ingredients
Salad
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon cumin ground
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cinnamon
- 1 clove garlic
- 1 cup lentils picked over and rinsed, dry
- 3 cups water
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 2 cups sweet potato approximately 1/2 inch pieces, diced
- 1/4 cup onion diced
- 1/4 cup parsley chopped
- 2 tablespoon cilantro chopped
Vinaigrette
- 1 tablespoon extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1/2 teaspoon cumin ground
- 1/4 teaspoon ground coriander
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 1 tablespoon water only include if you are using a thick aged balsamic vinegar
Instructions
- In a medium size saucepan heat the olive oil over medium heat. Add in the cumin, coriander, ginger, cinnamon and garlic and sauté until fragrant, about 1 minute.
- Add the lentils to the saucepan along with the water and stir everything together. Bring the lentils to a boil and then reduce the heat to medium-low and partially cover with a lid. Simmer until the lentils are soft, about 30-35 minutes.
- While the lentils cook line a rimmed sheet pan with foil and drizzle the sweet potato chunks with olive and season with salt and pepper. Roast the sweet potato at 425° F. for about 20-30 minutes or until it's fork tender.
- Once the lentils are cooked drain off any excess water and pour into a serving bowl. Season with salt and pepper and let them cool slightly before adding the remaining ingredients.
- Whisk together all of the ingredients for the vinaigrette and pour it over the lentils. Add the roasted sweet potato, red onion, parsley and cilantro to the bowl and stir everything together until it's coated in the vinaigrette. Taste for seasoning and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 59g | 20% |
| Protein | 15g | 30% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Sodium | 154mg | 6% |
| Fiber | 9g | 36% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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