Sweet Potato and Lentil Salad Recipe

I learned this recipe from a similar version that was presented in an issue of GOOP, a newsletter put out by actress Gwyneth Paltrow.

Rich in cancer-fighting carotenoids and healthy doses of plant protein, iron, folate, and fiber, this succulent sweet potato and lentil salad is well worth trying.

Makes about 8 small portions

Ingredients:

2 large sweet potatoes, peeled and chopped into half-inch pieces
2 cups green lentils, rinsed and drained
1 yellow onion, finely chopped
2 large carrots, finely chopped
2 garlic cloves, finely minced
Extra-virgin olive oil
Sea salt and pepper
1/4 teaspoon dried oregano (optional)
Small handful torn parsley leaves (optional)

Directions:

1. Preheat oven to 400ºF.

2. Toss the sweet potatoes with 1 and 1/2 tablespoons of olive oil and roast for about 20 minutes, or until tender and caramelized. Give the sweet potatoes a good stir about halfway through.

3. While sweet potatoes are roasting, use a large pot to cook onions, carrots, garlic, and oregano in olive oil over medium heat. Stir frequently and cook for about 10 minutes, or until vegetables are slightly tender. Season with black pepper.

4. Add green lentils and four cups of cold water. Bring to a boil over medium to high heat, then set heat to low, cover with a lid, and let simmer for about 35 to 40 minutes, or until lentils are nice and tender.

5. Allow lentils to cool to room temperature. Gently fold lentils and other vegetables in with roasted sweet potatoes.

6. Give sweet potatoes and lentils a good drizzle with extra-virgin olive oil, sprinkle with sea salt and parsley, and enjoy.

Try this healthy and filling salad with a crisp green salad and a slice of a crusty baguette.

For a look at a pictorial of this recipe, click here:

A Delectable, Nutrient-Rich Winter Salad Recipe

Many thanks to Gwyneth Paltrow for sharing this recipe. Be sure to check out her newsletter at Goop.com.