I came up with this healthy, scrumptious recipe at the beginning of Summer when I did not have much in the house! This sweet potato lentil salad is super tasty & easy to whip up!
Ingredients
8 oz. green lentils
1 purple Japanese sweet potato
1/2 squeezed lemon
1 squeezed lime
2 cups olive oil
2 tbsp Dijon mustard
1.5 tbsp balsamic glaze
1 cap full apple cider vinegar
red pepper flakes
celery salt
garlic powder
5-7 sprigs fresh thyme
5-7 sprigs fresh oregano
3-5 sprigs fresh rosemary
1 bunch fresh Genovese basil - about 2 cups
1 bunch fresh purple basil - about 2 cups
sea salt - to taste
cracked pepper - to taste
optional: add fresh olive oil on top as it sits to bring it back to life
The Process
start by cooking your lentils & sweet potatoes - the packaging will tell you how long to cook the lentils. Boil the sweet potato for about 20 minutes - you want it to have a slight crunch, not too soft (use a fork to check).
allow your sweet potato & green lentils to cool before adding everything else.
use a blender or food processor to blend together the following: olive oil, Dijon mustard, apple cider vinegar, balsamic glaze, lime & lemon juice
pour this olive oil mustard dressing over the lentils & chopped up sweet potato (only when completely cooled) & fully mix together
chop up all fresh herbs together
mix in the herbs & all seasonings with the sweet potato, lentils, & freshly made dressing
Enjoy & have a beautiful Summer, soaking up the fresh opportunities of these expansive months!
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