Lentil and Sweet Potato Salad

Takes 25 minutes | Serves 5 |

Ingredients

450 g sweet potatoes, butternut squash, or carrots
30 ml olive oil
1 to taste Kosher salt and black pepper
200 g French green lentils or black lentils
120 ml fresh parsley leaves and tender stems
60 g crumbled goat cheese
15 g fresh sage leaves
60 g unsalted butter
15 ml extra-virgin olive oil
30 ml red wine vinegar
5 ml maple syrup
1 to taste Kosher salt and black pepper

Steps

Preparation

• Preheat the oven to 190°C and set a rack in the center.
• On a baking sheet, toss the sweet potatoes with olive oil and a sprinkle of salt and pepper. Spread into an even layer and roast, stirring occasionally, until golden and tender, about 15 to 25 minutes.
• Add the lentils to a medium pot and cover with about 1.5 liters of water. Salt the water generously and bring the mixture to a boil. Reduce the heat to a simmer and cook the lentils until just tender, 15 to 25 minutes. Drain the lentils and return them to the pot. Cover to keep warm.
• Melt the butter in a small skillet over medium heat. Cook for a few minutes until the milk solids turn golden brown and smell toasty, scraping the bottom and sides of the pan as needed.
• Pour the hot browned butter over the sage. Let it sit for a minute, then whisk in olive oil, red wine vinegar, and maple syrup. Season with salt and pepper.
• Add the cooked sweet potatoes to the pot with lentils. Pour the dressing over the top and stir gently to combine. Add parsley, season with more salt and pepper, and toss to combine.
• Transfer the mixture to a serving dish and sprinkle with goat cheese, if using. Serve warm.