Warm Lentil and Sweet Potato Salad
- Prep Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1 cup of dry green lentils (or 1 19oz can of cooked lentils)
- 2 cups of water
- 1 sweet potato
- 3 cups kale, chopped
- 3 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 2 tbsp fresh thyme, chopped
- 1/2 tsp dijon mustard
- salt and pepper, to taste
- 1/4 cup goat cheese, crumbled
Instructions
- Soak lentils in water for at least 30 mins. *Skip this step and steps 5-7 if using canned lentils.
- Preheat oven to 400 degrees F.
- Chop up sweet potato into bite-sized pieces. Spray or drizzle lightly with olive oil.
- Bake for 30-35 mins.
- Rinse lentils and then add to a medium-sized pot and cover with water.
- Bring lentils to a boil over medium-high heat and then reduce heat to medium-low and cook uncovered for 20 mins.
- Lentils are done when all of the water has been absorbed.
- Add 1 teaspoon of olive oil and the kale to lentils and cook over low heat until kale has wilted.
- Stir in sweet potatoes, balsamic vinegar, maple syrup, thyme, dijon mustard and salt and pepper.
- Let cool slightly before adding goat cheese (unless you want it melted in).
- Keeps in refrigerator for up to 5 days.