Rosemary Roasted Sweet Potato and Lentil Salad

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READY IN: 25mins
Recipe by dicentra

This looks like a yummy salad for my fall lunches.

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.

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