Lentil sweet potato salad
Ingredients
- 1½ lb sweet potatoes, cubed
- 1 can (15 oz) lentils (or 1⅓ cups cooked / ⅔ cup dry)
- 3 tbsp parsley, chopped
- 2 tbsp pistachios, optional
- 2 oz feta or dairy-free alternative, optional
Dressing:
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1½ tbsp mustard (American or Dijon)
- 1 garlic clove, grated
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp salt
- ⅛ tsp black pepper
Utensils
- Baking tray
- Mixing bowl
- Whisk
Information
- Cost: $$
- Prep & cook time: ~50 min
- Yield: 4 servings (≈300 g each)
Preparation Method
- Roast sweet potatoes with olive oil, salt, and pepper at 400°F (200°C) for 20–30 min.
- Drain and rinse lentils (or cook if dry).
- Whisk dressing ingredients in small bowl.
- Toss roasted potatoes, lentils, parsley, pistachios, and feta with dressing.
- Adjust seasoning and serve.