Monday, September 29, 2014

Recipe for today: Warm Lentil Salad Sweet Potato & Olives


  • 2 Medium sweet potatoes, peeled and diced (into approx 1" pieces)
  • 3 Tbsp Olive oil, divided
  • 1 Medium onion, finely chopped
  • 2 Cloves of garlic, minced
  • 1-1/2 C Puy OR Green lentils
  • Few sprigs of fresh thyme OR 1/2 tsp dried thyme
  • 3 C Water
  • 3 Tbsp Red wine vinegar
  • Heaping 1/2 C Marinated olives
  • 2 Tbsp Chopped parsley
  • Salt & Pepper, to taste

  • Preheat oven to 200C/400F. Toss the diced sweet potato in 1-1/2 Tbsp oil and a sprinkle of salt and spread on a baking sheet. Roast for 20 minutes, Stir, then roast another 10 minutes until golden brown and soft.
  • Meanwhile, sauté the onions in 1/2 Tbsp oil over medium heat for 5-8 minutes, add the garlic and cook for a further 2 minutes. Add the lentils, thyme and water. Bring to a boil then simmer, covered for 20-25 minutes (or 15-20 if using green lentils).
  • Drain any remaining water and pour into a large bowl. Add the red wine vinegar, remaining Tbsp oil (+ more if you like), parsley and salt and pepper to taste. Toss well. Add the roasted sweet potato and toss again gently to combine. Scatter with the olives and serve.

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