This delicious salad was completely accidental.
Here’s the back story…..
I had some lentils in the pantry and I wanted to use them to make…..Something. But, what? I did not want to make a soup. It seems that everyone always puts them in soup. A bit of a boring way to use lentils if you ask me.
I had a couple of sweet potatoes on hand also. I love, love, love sweet potatoes and get really tired of having them the same old way…..Roasted.
Last Wednesday, on my day off, I needed to prepare something for our lunch for the remainder of the week and Saturday. I love bean salads and I thought, “Hey, lentils are a bean…. What about a salad made from the lentils?” I thought the sweet potatoes would be really nice in the salad as well. I have used my left over roasted sweet potatoes in salads before and they are amazing chilled with a nice basic vinaigrette.
I added a couple more ingredients that I thought would add flavor to the…. usually bland lentils. Red pepper, purple onion and basil.
Voila……The Lentil and Sweet Potato Salad is born!
This salad has been perfect for lunch these last few days – on a bed of arugula or baby spinach. I have looked forward to my lunch hour so I could enjoy a nice serving of this salad. My husband said, “I could eat this everyday.” I’ll definitely be making this recipe again and again.
Lentils and Sweet potatoes both have MANY health benefits. Here are a few…..
- Both lentils and sweet potatoes are very high in fiber.
- Lentils assist in heart health. High levels of folate and magnesium protect the heart.
- Sweet Potatoes help decrease inflammation in the body. Possibly helping those with asthma and arthritis.
- Lentils are packed with protein. The third highest level of protein than any other plant food.
- Lentils have B vitamins which are important for nervous, digestive and immune system.
- Sweet potatoes are packed with antioxidants.
- The Beta-carotene and Vitamin C work together to rid body of cancer friendly free radicals.
Lentil and Sweet Potato Salad was definitely a fabulous accident. Give this recipe a try and enjoy a healthy and clean new salad that will brighten up your lunch hour. 🙂
|Lentil and Sweet Potato Salad|| |
- 2-3 cups of organic cooked lentils
- 2 medium organic sweet potatoes, peeled and chopped into 1 inch pieces
- 1 Tbsp. of garlic, crushed
- 1-3 Tbsp. of water
- 1 medium organic red bell pepper, chopped
- ½ of a large organic purple onion, chopped
- 1 cup of fresh basil coarsely chopped
- ¼ cup plus 1 Tbsp. of organic cold pressed extra virgin olive oil
- ¼ cup of balsamic vinegar
- 1 Tbsp. of local honey
- 1 Tsp. of Dijon mustard
- Real Salt or sea salt and cracked black pepper to taste.
- Cook lentils according to package directions, drain, rinse and place into a medium size bowl and set aside.
- Heat 1 Tbsp. of olive oil in a sauté pan over medium heat. Add garlic and sweet potatoes. Toss to coat with oil.
- Add 1 Tbsp. of water to the sauté pan and continue to toss potatoes for another 1-3 minutes.
- Add the red bell pepper and onion to the sauté pan. Stir to coat with other ingredients.
- Reduce heat to low and lightly lay a piece of foil over the pan, allowing potatoes, peppers and onion to steam and cook. You may need to add another Tbsp. of water or two to avoid vegetables from sticking.
- Continue to cook, checking often and stirring until the peppers and onion have softened and the potatoes are done but still firm. Remove from heat and allow to cool.
- Once veggies have cooled, place them in the bowl with the lentils. Add the chopped basil and stir to mix with lentils, veggies and sweet potatoes.
- In a separate small bowl, whisk together ¼ cup of olive oil, balsamic vinegar, honey and Dijon mustard.
- Pour dressing over the vegetables and stir well to coat all ingredients.
- Add salt and pepper to taste.
- Serve immediately at room temperature on top of a bed of arugula or baby spinach.
- May chill slightly before serving if desired.