Sweet Potato Lentil Salad

Yield: 4-6 servings

I have subbed butternut squash for the sweet potato – pumpkin too! Roasting time depends on how large you cut your pieces of squash, so check frequently. Whatever you do, don’t skip the mint.


  • 3/4 cup green lentils
  • 2 cups sweet potato, small dice
  • 3 tablespoons olive oil, divided
  • 1 teaspoon ground cumin
  • 1 teaspoon hot smoked Spanish paprika
  • 1/2 teaspoon sea salt
  • 1/4 cup thinly sliced mint leaves
  • 1 tablespoon red wine vinegar
  • 4 cups baby arugula


  1. Cook lentils in boiling salted water until tender but firm, about 20 minutes, or until soft but not squishy. Drain lentils and set aside.
  2. Preheat oven to 375°F. Place sweet potato in a large bowl and toss with 2 tablespoons olive oil, cumin, paprika, and sea salt. Arrange sweet potatoes in single layer on baking sheet; roast 20 minutes. Set aside.
  3. In a mixing bowl, combine the lentils, sweet potatoes, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide arugula among plates and top with sweet potato/lentil mixture to serve.

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