Rosemary Roasted Sweet Potato and Lentil Salad

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Rosemary Roasted Sweet Potato and Lentil Salad

 

2 cups dried green lentils

1 small onion, cut in half

2 cloves garlic peeled and left whole

1 large bay leaf

2 tablespoons olive oil

2 large sweet potatoes, scrubbed, not peeled

2 to 4 tablespoons finely chopped rosemary

 

Place lentils, onion halves, garlic cloves, and bay leaf in a pot with cold

water to cover. Bring to a boil and then simmer lentils until tender, but not

mushy, about 15 to 20 minutes. Drain and season with salt and pepper to taste.

Set aside in a large bowl.

While lentils are cooking, preheat oven to 375 degrees.

Cut sweet potatoes into a very small dice or very thin match stick size. Place

them in a bowl and pour over them: One tablespoon of olive oil, 1 to 2

tablespoons chopped rosemary, salt and pepper to taste. Toss well to coat and

spread an even layer on a baking sheet.

Bake for approximately 30 minutes, or until the potato pieces are soft on the

inside and have developed a nice color. Remove potatoes from the oven and put

directly into the bowl with the lentils. Toss

both with remaining tablespoon of olive oil and adjust seasoning to taste.

This dish is good hot or at room temperature. Travels very well.

Serves 4 to 6.

 

 

 

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