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Warm Lentil & Sweet Potato Salad


INGREDIENTS:


1 1/2 Sweet Potato (medium, peeled and cut into small cubes)

1 cup Vegetable Broth (divided)

3/4 cup Red Onion (chopped)

4 1/2 Garlic (cloves, minced)

1/3 tsp Sea Salt

3 cups Baby Spinach

3 cups Lentils (cooked, rinsed)

3 tbsps Balsamic Vinegar

1/3 cup Parsley (chopped, optional)


DIRECTIONS:

  • Place sweet potato in a steamer over boiling water, cover, and cook for 8 to 10 minutes or until tender.

  • Meanwhile, add half of the broth to a large pan with the onions and garlic. Cook over medium heat until the onions have softened, about 3 to 5 minutes. Add the salt and stir to combine. Wilt in the spinach.

  • Add the lentils, balsamic vinegar, and the remaining broth. Continue to cook over medium heat for about 5 minutes more until most of the liquid has been absorbed.

  • Remove the pan from the heat and stir in the steamed sweet potato and parsley. Divide into bowls and enjoy!

NOTES:


LEFTOVERS

Refrigerate in an airtight container for up to four days. Reheat with extra vegetable broth if lentils become too dry.

SERVING SIZE

One serving is equal to approximately 1 1/2 cups of salad.

NO SWEET POTATO

Use cubed butternut squash instead.

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