Warm lentil and sweet potato salad
This Warm Lentil and Sweet Potato Salad features tender sweet potatoes, protein-rich lentils, and fresh vegetables, all tossed in a zesty lemon and dill dressing. It’s a nourishing and comforting dish perfect for lunch or dinner.
Cook time 60 min
Prep time 0 min
Ingredients:
2 sweet potatos1 tbsp olive oil
1 tsp chili powder
2 garlic cloves
2 tbsp lemon zest
1 can canned lentils
1 cup cherry tomatoes
1 leek
2 cups spinach
2 tbsp dill
1/3 cup feta cheese
Experience a delightful blend of hearty flavors and nutritious ingredients with this Warm Lentil and Sweet Potato Salad. This dish combines tender sweet potatoes, protein-packed lentils, and fresh vegetables, all tossed in a zesty and aromatic dressing. Perfect for a wholesome lunch or a satisfying dinner, this salad is both nourishing and delicious.
Instructions:
Preheat your oven to 200°C (400°F).
- Peel and cube the sweet potatoes into bite-sized pieces.
- Toss the sweet potato cubes with olive oil and chili powder in a large bowl until evenly coated.
- Spread the sweet potato cubes on a baking sheet in a single layer.
- Roast in the preheated oven for about 25-30 minutes or until tender and golden brown, stirring halfway through.
- While the sweet potatoes are roasting, heat a small amount of olive oil in a large skillet over medium heat.
- Add the minced garlic and sliced leeks to the skillet. Sauté for about 5 minutes until the leeks are tender.
- Add the drained and rinsed lentils to the skillet with the garlic and leeks. Stir to combine and heat through for about 3 minutes.
- Add the cherry tomatoes to the skillet and cook for another 2 minutes, just until they start to soften.
6. Add Spinach:
- Add the spinach to the skillet and cook, stirring frequently, until it is wilted, which should take about 2 minutes.
- Remove the roasted sweet potatoes from the oven and add them to the skillet with the lentil mixture.
- Add the lemon zest and dill, and gently stir everything together until well combined.
- Transfer the warm lentil and sweet potato salad to a serving platter or individual bowls.
- Sprinkle the crumbled feta cheese on top of the salad.
- Serve immediately while warm and enjoy your delicious and nutritious meal!
This Warm Lentil and Sweet Potato Salad is a versatile and healthy dish that's sure to please your palate. With its vibrant colors and rich flavors, it's not just a feast for the eyes but also a nutritious addition to your meal repertoire. Enjoy this salad warm or at room temperature, and savor every bite of its wholesome goodness.
Warm lentil and sweet potato salad FAQ:
Roast the sweet potatoes at 200°C (400°F) for about 25-30 minutes, or until they are tender and golden brown, stirring halfway through for even cooking.
Yes, you can use dried lentils. If using dried lentils, cook them separately according to package instructions before adding them to the skillet with the other ingredients.
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
You can substitute feta cheese with crumbled goat cheese, ricotta, or omit it entirely for a dairy-free option. Adjust according to your taste preferences.
The salad is ready when the sweet potatoes are tender and golden, the spinach is wilted, and the lentils are heated through. This typically takes about 30-35 minutes total.
Tips:
- For even cooking, cut sweet potatoes into uniform pieces.
- Roast sweet potatoes until they are tender and slightly caramelized for optimal flavor.
- Rinse canned lentils thoroughly to remove any excess sodium.
- Lightly sauté the leek to bring out its sweetness without making it too soft.
- Gently toss the salad to avoid breaking the lentils and sweet potatoes.
- Adjust the amount of chili powder based on your spice preference.
- Add the feta cheese just before serving to keep it from melting into the salad.
- Experiment with adding other fresh herbs, such as parsley or mint, for a different flavor profile.
Nutrition per serving
4 ServingsCalories 300kcal
Protein 16g
Carbohydrates 50g
Fiber 13g
Sugar 9g
Fat 8g
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