Description
This hearty 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! Vegan and gluten-free.
Ingredients
Units
Scale
- 3 medium sweet potatoes, diced into 1/2 inch cubes
- 12oz bag shredded Brussels sprouts
- 1 tsp oregano
- 1/2 tsp dried thyme
- 1/2 tsp rosemary
- 2 tbsp + 1 tsp extra virgin olive oil, divided
- 1/2 red onion, diced
- 1 cup French lentils*
- 3 cups water
- 1 batch better than bottled balsamic vinaigrette
- 1/3 cup toasted pepitas
- 1/2 tsp salt + pepper to taste
- 2 oz goat cheese, crumbled
Instructions
- Preheat oven to 425F. Line an extra large baking sheet with parchment paper.
- Combine sweet potatoes, Brussels sprouts, oregano, thyme, rosemary, 2 tbsp olive oil, and a big pinch of salt and pepper in a medium boil. Spread onto prepared baking sheets and roast for 25 minutes, tossing halfway.
- Heat 1 tsp olive oil in a large 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. Return to pot.
- Meanwhile, make dressing.
- Add veggies to cooked lentils and stir to combine. Drizzle on balsamic dressing to taste. Serve garnished with goat cheese and pepitas.
Notes
*do not salt lentils before cooking