Lentil Salad With Roasted Sweet Potatoes and Queso Fresco

Total Time
45mins
Prep 45 mins
Cook 0 mins

From about.com, posting for ZWT 7, South America. This combines two of my favorite things, lentils and sweet potatoes! Recipe is credited to Marian Blazes, who says "Toss it all together and serve warm, adding a few baby spinach leaves for something green. This is a healthful salad that everyone will enjoy. " Servings are a guess...please help me if this needs correcting!

Ingredients Nutrition

Directions

  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 potoatoes 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.
Most Helpful

This is an excellent salad, though I am so glad I followed up on Parsley's suggestion re: cilantro. I mixed in a good bit and threw some more on top and the cilantro added just the right note. I also served it on a bed of baby spinach leaves. This was very good when freshly made, and (based on a very small amount of leftovers) also very good the next day, having absorbed the dressing. Thanks, SV!

Chef Kate June 11, 2011

Very good, but there is a tablespoon each of balsamic and olive oil unaccounted for in the recipe directions, so I just added them to the whole mixture. I used dry cotijo cheese, as that's what was in the fridge, and a generous handful of thinly sliced scallion for color contrast, as I had not red bell peppers. I used smoked paprika as well, and some extra lime juice. We had it with grilled Iberico pork tenderloin and longaniza sausage, and some steamed green beans.

zeldaz51 March 31, 2013

Awesome! Made a great lunch, and we'll be making it again this week for dinner. We used a generous amount of smoked paprika, and the flavor was excellent. We liked the queso fresco, and this week we will try feta.

Larry Spaghetti November 19, 2011

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