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  • Writer's pictureCrystal Munegatto

// 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


  1. Preheat oven to 425F.

  2. Line a baking sheet with foil or parchment paper.

  3. Combine sweet potatoes,maple syrup or honey, 1 tbsp olive oil, and a pinch of salt in a medium boil.

  4. Spread onto prepared baking sheet and roast for about 11-13 minutes.

  5. Toss and roast until golden, another 11-13 minutes.

  6. 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.

  7. Season with another pinch of salt and drain any excess water.

  8. Heat ½ tbsp olive oil in a medium pan over medium heat.

  9. Add Brussels sprouts and cook until golden brown, 4-5 minutes.

  10. Season with salt and pepper to taste.

  11. Add balsamic vinegar and remaining 2 tbsp olive oil to pot with lentils. Add Brussels, roasted sweet potatoes.

  12. Top with pepitas and serve!

Enjoy my people!

Recipe Credits: Hummusapien

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