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Lovely Lentil Salad
A lentil salad is a must-have for any healthy or vegan repertoire, and this Lovely Lentil Salad is my favorite way to enjoy it! With tender lentils, smoky roasted sweet potatoes, flavorful herbs, and a sweet and tangy pomegranate vinaigrette, you simply can't go wrong. Serve this salad chilled or at room temperature as a versatile side dish, meal topper, or light main all year round, and be ready for friends and family to ask for the recipe!
Servings: 4 servings
Ingredients
- 1 lb sweet potatoes peeled and cut into ½-inch cubes (about 2 small potatoes)
- 1 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 ½ tsp sea salt
- 1 cup raw French Puy lentils or other type of form lentils (but not red or split lentils), or 2 cups cooked lentils
- ¼ red onion diced (about ¼ cup)
- ⅓ cup each fresh basil, dill, cilantro, and mint, chopped
- ½ cup Pomegranate vinaigrette plus more to taste
- Toasted pumpkin seeds (see note) to garnish
- Lime wedges to squeeze/garnish
- Pomegranate seeds to garnish (optional)
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a bowl, toss the cubed sweet potato with the oil, garlic powder, smoked paprika, and 1 teaspoon of the salt. Spread evenly onto the baking sheet or skillet, and roast until tender, 30-40 minutes.
- In a saucepan, combine the uncooked lentils, ½ teaspoon salt, and 2 cups of water and bring to a simmer. Cook over medium heat until tender, about 30 minutes. Let them cool completely.
- In a large bowl, combine the roasted sweet potatoes, lentils, red onion, and fresh herbs. Drizzle the pomegranate vinaigrette over the salad and toss to coat. Serve garnished with toasted pumpkin seeds, lime wedges, and pomegranate seeds (if using).
Video
Notes
⚠️ Cool the lentils completely. Use cool lentils, not warm! Warm or hot lentils will absorb too much of the dressing, making them mushy. Once cooked, cool the lentils to room temperature before adding them to the salad.
To quickly chill the lentils, spread them on a small rimmed baking sheet or large dinner plate and place them in the refrigerator for 10-15 minutes or until cool.
Jenné's Recipe Pro-Tips
- How to toast pumpkin seeds: Add raw pumpkin seeds to a small baking pan. Spread them out and bake in a 350°F oven until fragrant and slightly golden, about 8 minutes.
- Storage directions: Leftover green lentil salad can be stored in an airtight container in the fridge for up to 5 days. I do not recommend freezing it, as the texture can break down upon thawing, making the salad mushy.
- Don't overcook the lentils. Simmer for 30 minutes until tender. Any further and they will get mushy, making for a less-than-ideal consistency.
- Prepare ahead of time. As with most bean salads, this salad with lentils gets tastier as it marinates, making it great for making ahead and meal prep. If possible, let it rest in the refrigerator for at least a few hours before serving.
Nutrition
Serving: 4servings | Calories: 454kcal | Carbohydrates: 60g | Protein: 15g | Fat: 18g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 981mg | Potassium: 871mg | Fiber: 19g | Sugar: 11g | Vitamin A: 16353IU | Vitamin C: 5mg | Calcium: 65mg | Iron: 5mg