// Lentil Salad //
This loaded Lentil Salad is packed with protein, fiber, and warm veggies like roasted sweet potatoes, red onion, and Brussels sprouts. Perfect for a light lunch! Did I mention it was vegan and gluten-free??
3 medium sweet potatoes, diced into ½ inch cubes
2 tsp pure maple syrup or honey
¼ cup extra virgin olive oil, divided
2 red onions, diced
16oz brussels sprouts, thinly sliced
1 cup French lentils*
3 cups water
¼ cup balsamic vinegar
⅓ cup pepitas
½ tsp salt + pepper to taste
Preheat oven to 425F.
Line a baking sheet with foil or parchment paper.
Combine sweet potatoes,maple syrup or honey, 1 tbsp olive oil, and a pinch of salt in a medium boil.
Spread onto prepared baking sheet and roast for about 11-13 minutes.
Toss and roast until golden, another 11-13 minutes.
Heat ½ tbsp olive oil in a medium pot over medium heat. Add onion and cook until softened, about 5 minutes. Add lentils and water. Bring to a boil then reduce heat to low and simmer until tender, about 15-20 minutes.
Season with another pinch of salt and drain any excess water.
Heat ½ tbsp olive oil in a medium pan over medium heat.
Add Brussels sprouts and cook until golden brown, 4-5 minutes.
Season with salt and pepper to taste.
Add balsamic vinegar and remaining 2 tbsp olive oil to pot with lentils. Add Brussels, roasted sweet potatoes.
Top with pepitas and serve!
Enjoy my people!
Recipe Credits: Hummusapien