Lentil Salad with Roasted Sweet Potatoes

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IMG_5540_sm.jpgThis is something that I would not have eaten as a kid. However, as an adult who's no longer afraid of lentils, it's really good. We made it first with the Sazon Goya packet, but the msg-ness is a little  too overpowering. Next time, I'll just use the cumin and paprika. Serve as a wrap filling with some cilantro and spicy chili sauce as toppings.

2 sweet potatoes, peeled and cut into 1-inch cubes
1 red onion, coarsely chopped
2 tablespoons olive oil
1 packet Sazon Goya with saffron (1 teaspoon cumin and 1/2 teaspoon paprika)
Salt and pepper
1/2 cup lentils (green)
2 cups water
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Juice of 1 lime
1 red pepper, dice
1/2 cup crumbled queso fresco cheese (optional)
Salt and pepper to taste
Serve with:
cilantro
spicy chili sauce
tortillas
  1. Preheat the oven to 400 degrees.

  2. Toss the cubed sweet potatoes and the chopped red onion with 2 tablespoons olive oil, the SazonGoya seasoning packet, and salt and pepper.

  3. Place vegetables in a roasting pan and roast, gently stirring every 10 minutes or so, until potatoes are starting to brown around the edges and appear slightly crispy. Let cool.

  4. While potatoes are roasting, bring the lentils to a boil in the 2 cups of water with 1 teaspoon salt.

  5. Simmer lentils gently until tender, about 25 minutes.

  6. Drain lentils well, and let cool completely. Place lentils in a bowl and toss with 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, and the juice of one lime.

  7. Stir in the sweet potatoes and onions, chopped red pepper, and queso fresco, and gently toss to mix. Season with salt and pepper to taste.
original recipe



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