Warm Lentil Salad

Warm Lentil Salad (from Hummusapien)

This salad is great warm, but it is also great cold making it the perfect meal for leftovers!


  • 3 medium sweet potatoes, diced into ½ inch cubes
  • 2 tsp Herbs de Provence
  • 2 red onions, diced
  • 16oz shaved brussels sprouts
  • 1 cup cooked French lentils
  • ¼ cup balsamic vinegar
  • ⅓ cup pepitas
  • pepper, to taste


  1. Preheat oven to 425F. Line a baking sheet with parchment paper.
  2. Mix together the sweet potatoes and Herbs de Provence. Spread onto prepared baking sheet and roast for about 11-13 minutes. Toss and roast until golden, another 11-13 minutes.
  3. Meanwhile, saute onion and Brussels sprouts in a little water and cook until golden brown and softened, about 4-5 minutes, adding more water as needed to prevent sticking.
  4. Stir in cooked lentils, balsamic vinegar, roasted sweet potatoes, and pepper to taste. Top with pepitas and serve!
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