This recipe came together as a result of trying to use up some pantry ingredients. I remembered a lentil and apple salad that I had made before, and it seemed like adding some roasted sweet potato would be a good addition. I wasn’t disappointed.
As soon as I made it, I was kicking myself for not having written down the measurements as I went along – I knew I’d want to make it again. So I immediately went up to the computer to type up what I could remember. This is the result of that effort, and I hope that it’s at least close (dressing may need a little tweaking to your taste).
Lentil, Sweet potato and Apple salad
1 large sweet potato
Peel and cube sweet potato. Drizzle generously with olive oil and a bit of balsamic vinegar and toss well. Spread out into one layer on a baking sheet and roast at 400 degrees for about 20-25 minutes, or until tender and starting to brown. Sprinkle with a little salt.
8 oz. dried lentils
Rinse lentils. Add 2 cups of water and about ½ tsp. salt. Bring to a boil in a medium pot, then cover and reduce to a simmer for 15-20 minutes, or until tender. Drain well.
2 small apples (I used Gala), diced
¼ c. olive oil
1 Tbsp. honey
3 tsp. lemon juice
1 tsp. rice vinegar
2-3 tsp. Dijon mustard, to taste
1/4 tsp. ground cumin (optional)
Salt and pepper to taste
Whisk together dressing ingredients, taste and adjust. Add lentils and mix, then add apples and sweet potatoes. Toss to cover all with the dressing, and serve.