Roasted Sweet Potato & Lentil Salad
Simple, full of fiber and protein and a subtly sweet starch - a meal on its own or a flavorful side dish. Adapted from Raymond Blanc's recipe from Simply Raymond cookbook.
- 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 :)).