Lentil and sweet potato salad recipe
Pour the lentils into the cold water. Bring to a boil, then simmer covered over medium-low heat for 25 minutes. Drain and let cool.
Ingredients · Servings 4
- 1/2 potato (450 gr)
- 3 tbsp olive oil
- shall
- pepper
- 250 ml water
- 80g lentils
- 150 gr tomates cherry
- 1/2 red onion
- 15g parsley
- 20g arugula
- juice of 1 lemon
Method · 50 min
- For the lentils: Pour the lentils into the cold water. Bring to a boil, then simmer covered over medium-low heat for 25 minutes. Drain and let cool.
- For the sweet potato: Peel and cut the sweet potato into chunks. Mix with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet lined with parchment paper. Bake for 15 minutes at 180°C (350°F).
- Assembly: In a bowl, mix the cooked lentils + baked sweet potato + arugula + chopped parsley + cherry tomatoes (quartered) + onion (cut into small pieces).
- For the dressing: Add 1 tbsp of olive oil + salt + the juice of 1 lemon to the salad and you're done!
- Peel and cut the sweet potato into chunks. Mix with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet lined with parchment paper. Bake for 15 minutes at 180°C (350°F).
- In a bowl, mix the cooked lentils + baked sweet potato + arugula + chopped parsley + cherry tomatoes (quartered) + onion (cut into small pieces).
- Add 1 tbsp of olive oil + salt + the juice of 1 lemon to the salad and you're done!
Tips and tricks
Feel free to use other legumes or vegetables for this salad (chickpeas, beans...).
- Carbohydrates: 10.2g
- Total fat: 10.5g
- Saturated fat: 1.5g
- Protein: 2.7g
- Fiber: 2.7g
- Sugar: 3.6g
- ProPoints: 4
- SmartPoints: 5
Nutritional information for 1 serving (186g)
