You are here

A Delectable, Nutrient-Rich Winter Salad Recipe

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 and particularly nice on cold winter days.

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

2 great iPhotos

Ingredients: (Makes about 8 small portions)

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)

2 great iPhotos

Directions:

1. Preheat oven to 400ºF.

2 great iPhotos

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.

2 great iPhotos

Give the sweet potatoes a good stir about halfway through.

2 great iPhotos

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.

2 great iPhotos

4. Add green lentils.

2 great iPhotos

Add 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.

2 great iPhotos

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

For a printer-friendly version of this recipe, click here:

Sweet Potato and Lentil Salad Recipe

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

 
 

To receive newly published articles and recipes like this one, stay in touch with us via

facebook twitter subscribe to our newsletter rss feed
Please Rate This
Your rating: None Average: 3.4 (41 votes)
 
 
 

Comments

Sounds delicious! When I lived in the US, I used to eat sweet potato quite often and it was one of my favourite veggies ever. However, in the country where I live now we don't have this wonderful vegetable available (of course, I am sad!), but I was wondering if this recipe would be any good with carrots instead? Or should I mix carrots and regular potatoes instead? If anyone has any ideas - thanks in advance for sharing them! :)

Hi Jurgita,

Yes, I think carrots or a combination of carrots and regular potatoes would work nicely with this recipe. You could also try some variety of hard squash if this is available in your area - buttercup or butternut or even acorn squash would work well, I think.

Good luck! Hope things are well,

Ben

I tried this recipe the other night...as I was measuring the lentils I thought this is a lot of lentils. I did not have 2 large sweet potatoes, so I used 3 medium...in the end when the lentils had finished cooking there was a pot full!! Not at all what was pictured...mine was more lentils with a few sweet potatoes. I only used half of the lentils and it was still to many. What size sweet potatoes did you use?? In the end I really did enjoy...will make it again to finish out my lentils!!

 

More Natural Health Resources

Professional Grade Target Formulas

Raw Organic Protein Powders