roasted sweet potato and lentil salad
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Ingredients
Ingredients for roasted potatoes
  • 1 sweet potato, peeled and chopped into cubes
  • 2 tablespoons olive oil
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • Salt and pepper to taste
Ingredients for salad
  • ½ cup uncooked green lentils, rinsed
  • 1 green onion, white and green part chopped
  • 2 tablespoons chopped fresh coriander leaves
  • 1 tomato, chopped
  • Juice from 1 lemon (about 4 tablespoons)
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
Instructions
  1. Preheat oven to 200°C/390°F and line a baking sheet with foil paper. In a bowl, combine the cubed sweet potato, olive oil, dried oregano, cumin, salt and pepper. Lay out the sweet potato on the baking sheet and roast for 25 to 30 minutes until golden and cooked through. Set aside to cool.
  2. Combine the green lentils with lots of water in a saucepan (about 3 cups of water) with a pinch of salt. Bring to a boil. Cover and reduce heat to low. Let simmer for 30 minutes until the lentils are cooked through. Drain and cool completely.
  3. In a bowl, combine the sweet potato, lentils, green onion, coriander leaves and tomato. Add the lemon juice, olive oil, salt and pepper and mix to combine. I always tend to add a bit more cumin here, but feel free to leave the salad as is. Serve at room temperature.
Notes
You can use canned white cannellini beans in this recipe instead of the lentils.
Recipe by Savormania at http://www.savormania.com/en/roasted-sweet-potato-and-lentil-salad-6/