Lentil and Sweet Potato Salad

Introduction

Looking for a nutritious and delicious meal that’s perfect for any time of the year? This Lentil and Sweet Potato Salad is a fantastic choice. Packed with protein, fiber, and a variety of vitamins, this salad is not only healthy but also incredibly satisfying. Let’s dive into the step-by-step recipe and explore why each ingredient is beneficial for your health.

Ingredients

• 1 cup of green or brown lentils
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, chopped
• 1 small red onion, finely chopped
• 2 cups of fresh spinach leaves
• 1/4 cup of olive oil
• 2 tablespoons of apple cider vinegar
• 1 teaspoon of Dijon mustard
• Salt and pepper to taste
• Optional: Feta cheese and chopped fresh parsley for garnish

Instructions

1. Cook the Lentils: Rinse the lentils under cold water. In a medium saucepan, combine the lentils with 3 cups of water. Bring to a boil, then reduce the heat and let them simmer for about 20-25 minutes until tender. Drain and set aside. Lentils are a great source of plant-based protein and fiber, making them a perfect base for this salad.
2. Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Place the diced sweet potatoes on a baking sheet, drizzle with a little olive oil, and season with salt and pepper. Roast for 20-25 minutes or until they are tender and slightly caramelized. Sweet potatoes are rich in beta-carotene, vitamin C, and potassium, adding both flavor and nutrition to the salad.
3. Prepare the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper. This simple dressing adds a tangy flavor that complements the sweetness of the potatoes and the earthiness of the lentils.
4. Assemble the Salad: In a large bowl, combine the cooked lentils, roasted sweet potatoes, chopped red bell pepper, red onion, and spinach leaves. Pour the dressing over the salad and toss gently to combine. The fresh vegetables add crunch and color, while the spinach provides additional vitamins and minerals.
5. Serve: Transfer the salad to a serving dish. If desired, sprinkle with feta cheese and fresh parsley for extra flavor and a touch of elegance. Serve warm or at room temperature.

Conclusion

This Lentil and Sweet Potato Salad is not only easy to make but also incredibly versatile. It can be served as a main dish or a side, and it’s perfect for meal prep. Enjoy the blend of flavors and the health benefits that come with each bite!