A staple in my épicerie is a full container of lentils. And not just any lentils, but of the five types of varietals, I have a favorite. And my preference will not surprise you. 🙂
Lentils provide a versatile base for salads, sides and entrées. Today discover two recipes for either – salad or a main dish. Both can be made within 30 minutes, and packed with healthy benefits, you will not only feel good after having enjoy the dish, your appetite will be satiated.
Roasted Sweet Potato & Lentil Salad
The second lentil salad was inspired by a favorite salad I often pick up at Zupan’s Market in Portland, Oregon. Whenever I visit, if I am making a day trip, I will often pop into their deli and select a sandwich and salad, and their lentil and olive salad piqued my curiosity and then held my tastebuds in great delight after just one bite.
While not the most appetizing salad to look at, don’t be deceived. It will have you immediately reaching for one more bite, one more bite and then another, but the key is the type of olives you select. I will walk you through that important detail and more in today’s episode.
Lentil, Olive & Raisin Salad
The first six episodes of this season’s cooking show were recorded in July, August and early September. Today’s episode is the final episode with my sweet gentleman boy Oscar, and I couldn’t edit him from the kitchen. Please enjoy his tap-dancing, his trots through the kitchen while I cook toward the end, and as I share when the episode begins, he watched me record the entire show from his captain’s chair by the fireplace. He was my sous chef every time I stepped into my favorite place in my home, and he is missed deeply, but having him in these videos provides a great comfort as we heal.
Thank you for stopping by today and I do hope you find these simple recipes to be as delicious as I do. Knowing they are full of healthy nutrients make them favorite choices to make in my own kitchen. Let’s get to the episode!
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Links shared during the episode:
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Roasted Sweet Potato & Lentil Salad
- 2 med-large sweet potatoes
- 1 cup Le Puy lentils (French green lentils)
- 2 1/4 cups water (for the lentil cooking)
- 2 cloves garlic
- 2-4 Tbsp olive oil
- fleur de sel or flaky sea salt & freshly ground black pepper (for seasoning the sweet potato roasting)
- 2-3 cups spinach
- 1-2 Tbsp red wine vinegar OR 1-2 Tbsp fresh lemon juice OR 1 Tbsp of both
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare the sweet potatoes. Do not peel them (unless preferred). Slice and then chop them into large cubes (bite-size). Line a large baking sheet with parchment paper. Place the chopped sweet potatoes on the baking sheet and drizzle the olive oil, season with salt and pepper, then toss with your hands to equally distribute all three ingredients. Then lay the potato cubes flat so all will roast evening. Place in the oven for 20-25 minutes.
- On the stovetop in a medium-sized sauce pan, pour in 2 1/4 cup water and the 1 cup of the lentils. Add 1/2-1 tsp of salt. Bring to a boil. Once boiling has begun, reduce the heat to a medium roil of bubbles (medium heat). Let cook until the lentils are al dente – about 15-20 minutes – or all water is absorbed.
- Select a preferred large salad bowl, add the spinach. Add the lentils (once cooked), then when the potatoes are done, add them while they are hot to the salad bowl along with any residual oil from roasting. Add your preferred dressing – red wine vinegar or lemon or a combination of both. Toss until combined and dressing evenly distributed. Enjoy with a glass of rosé or Beaujoulais (or your preferred wine :)).
Lentil, Olive, & Raisin Salad
- 1 cup Le Puy lentils (French green lentils) black lentils would be my second choice
- 2 1/4 cup water (to cook the lentils)
- 1/3-1/2 cup raisins
- 3/4-1 cup grapeseed oil (enough to entirely cover the raisins (extra is a good thing)
- 1/2 cup arugula chopped to ensure small bites
- 1/2 pound Castleventrano olives (green Italian olives), pitted
- 3 Tbsp Canola oil
- 3 Tbsp extra virgin olive oil
- 2 Tbsp fresh lemon juice
- 1 large garlic clove crushed
- 1/4 tsp fleur de sel
- Cook the lentils. In a medium sauce pan, add the water (2 1/4 cups) and lentils with a 1/4 – 1/2 tsp salt for seasoning. Bring to a boil. Once boil has been reached, turn the heat to medium and cook until water is absorbed or to your preference (about 8 minutes).
- While the lentils are cooking, combine the raisins and grapeseed oil in a small bowl. Set aside to marinate.
- Pit the olives.
- Make the vinaigrette. Combine in a small mixing bowl – canola, olive oil, lemon juice, garlic and salt. Whisk with a small fork or small whisk until combined.
- Find the salad bowl of your choice. Place the vinaigrette at the bottom of the salad bowl. Then toss in the arugula. Add the olives and then when the lentils are cooked, add them (still warm) to the salad. Pour the raisins and the grapeseed oil into the salad (retain some of the oil to add to your preferred consistency). Toss well. Enjoy!
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