clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Loaded Lentil Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 14 reviews
  • Author: Alexis
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4-6 1x
  • Cuisine: Main Meal


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.


  • 3 medium sweet potatoes, diced into 1/2 inch cubes
  • 16oz brussels sprouts, thinly sliced
  • 2 tsp Herbs de Provence
  • 1 tbsp pure maple syrup or honey
  • 5 tbsp extra virgin olive oil, divided
  • 2 red onions, diced
  • 1 cup French lentils*
  • 3 cups water
  • 1/4 cup balsamic vinegar
  • 1/3 cup pepitas
  • 1/2 tsp salt + pepper to taste


  1. Preheat oven to 425F. Line two baking sheets with foil or parchment paper.
  2. Combine sweet potatoes, Brussels sprouts, Herbs de Provence, maple or honey, 2 tbsp olive oil, and a big pinch of salt and pepper in a medium boil. Spread onto prepared baking sheets and roast for about 11-13 minutes. Toss and roast until for another 11-13 minutes, or until golden
  3. Heat 1/2 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. Return to pot.
  4. Add balsamic vinegar and remaining 2 1/2 tbsp olive oil to pot with lentils. Add veggies and season to taste with salt and pepper. Top with pepitas and serve!


*do not salt lentils before cooking