Rosemary Roasted Sweet Potato and Lentil Salad

Total Time
25mins
Prep
5 mins
Cook
20 mins

This looks like a yummy salad for my fall lunches.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Preheat oven to 375. Cook lentils in water with onion and garlic. Season to taste with salt and pepper.
  2. Cut sweet potatoes into a small dice. Toss with 1 tablespoon olive oil and 1-2 tablespoons rosemary, salt and pepper. Toss to coat and spread on a baking sheet.
  3. Bake until soft. Remove from the oven and toss with the lentils, remaining olive oil and rosemary. Serve hot or at room temperature.