Loaded Lentil Salad

Loaded Lentil salad

Who wants to eat a cold salad on a snowy day?  Not this girl.  I want all of the benefits of a salad but something that will warm me up! 

I found this recipe on the Hummusapien web site and it is exactly what I want this time of year: warm lentils, roasted sweet potatoes and brussel sprouts over a bed of wilted spinach spinkled with pepitas. I love Alexis's recipes because along with being totally delicious, they are easy to prepare and you don't need a culinary degree from the CIA.  That is Culinary Institute of America not the other CIA. Check out the Hummaspien web site here. http://www.hummusapien.com

 

INGREDIENTS 

  • 3 medium sweet potatoes, diced into 1/2 inch cubes
  • 2-3 tsp maple syrup
  • 1/4 cup extra virgin olive oil
  • 2 red onions
  • 16 oz brussel sprouts, thinly sliced
  • 1 cup french lentils
  • 3 cups water
  • 1/4 cup balsamic vinegar
  • 1/3 cup pepitas
  • salt and pepper to taste

INSTRUCTIONS

  1. Preheat the oven to 425. Line a baking sheet with parchment paper.
  2. Combine sweet potatoes, maple syrup, a little olive oil, and a pinch of salt in a medium bowl. Spread on baking sheet and roast for about 13 minutes. Toss and roast another 13 minutes until golden brown.
  3. Heat a little olive oil or you can use a bit of water in a medium pan over medium heat. Add onion and cook until soft, about 5 minutes. Add lentils and water and simmer until lentils are tender, about 20 minutes. Season with salt and pepper.  Drain the excess water from the pot.
  4. Heat a little olive oil in a medium saute pan over medium heat.  Add brussel sprouts and cook until golden, about 5 minutes.
  5. Add balsamic vingear to the pot of lentils. Add brussel sprouts, roasted sweet potatoes, and salt and pepper to taste.  Top with pepitas and serve over steamed or wilted greens like spinach or kale.