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Loaded Lentil Salad Recipe

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This recipe for Loaded Lentil Salad is from Nauvoo Nibbles, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 medium sweet potatoes, diced into ½ inch cubes
16oz brussels sprouts, thinly sliced
2 tsp Herbs de Provence
1 tbsp pure maple syrup or honey
5 tbsp extra virgin olive oil, divided
2 red onions, diced
1 cup lentils
3 cups water
¼ cup balsamic vinegar
⅓ cup pepitas
½ tsp salt + pepper to taste
Directions:
Directions:
Preheat oven to 425F. Line two baking sheets with foil or parchment paper.

Combine sweet potatoes, Brussels sprouts, Herbs de Provence, maple or honey, 2 tbsp olive oil, and a big pinch of salt and pepper in a medium boil. Spread onto prepared baking sheets and roast for about 11-13 minutes. Toss and roast until for another 11-13 minutes, or until golden

Heat ½ tbsp olive oil in a medium pot over medium heat. Add onion and cook until softened, about 5 minutes. Add lentils and water. Bring to a boil then reduce heat to low and simmer until tender, about 15-20 minutes. Season with another pinch of salt and drain any excess water. Return to pot.

Add balsamic vinegar and remaining 2½ tbsp olive oil to pot with lentils. Add veggies and season to taste with salt and pepper. Top with pepitas and serve!
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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