• Warming Lentil and Sweet Potato Salad

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  • 1/2 cup green lentils, rinsed and picked over for small stones
    1 large sweet potato, peeled
    1 teaspoon olive oil
    Dash of cinnamon
    Dash of sea salt and ground pepper, to taste
    2 cups baby spinach
    1/4 cup raw or sprouted walnuts
    1 teaspoon Dijon mustard
    1 teaspoon balsamic vinegar
    1 teaspoon maple syrup
    In a pot, combine the lentils and 2 cups water. Bring to a boil, reduce to simmer and cook for about 30 minutes on low.
    Meanwhile, dice the sweet potato. On a baking sheet, toss sweet potato with the olive oil, cinnamon, salt and pepper. Bake in a 400-degree oven for about 30 minutes.
    Fill a bowl with the baby spinach, and toss in cooked lentils and sweet potato, along with the walnuts
    Combine the mustard, vinegar and maple syrup in a jar and shake to combine. Pour over salad.
    Makes 2 servings.
    — Recipe from www.heidisrealnutrition.com
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