Yes, it’s another lentil salad. And as it happens, there are already a few on Coconut and Berries (Butternut & Lentil Salad with Tahini Dressing, Quick & Easy Lentil Yogurt Salad, Moroccan Puy Lentil Salad with Carrots & Mint….) But in my opinion, there’s always room for another one, especially when it’s this good! I hope you feel the same way.
This lentil salad really is all the good things in one bowl! So I’ve just declared my lentil love, but sweet potatoes and olives are other favourites to use in my cooking and it turns out that they’re utterly wonderful together.
I tend to combine sweet potatoes with warm spices to bring out their sweetness but this time I went for contrasting flavours and paired them with salty marinated olives. The earthy lentils carry the strong flavours really well (I acually find olives a bit much on their own but I really enjoy them in things).
It’s all very simple to put together. Sweet potatoes roast pretty fast and lentils cook up pretty quickly. The salad is lovely warm too so it’s only a quick assembling job and you’re ready to dig in.
As always, I recommend Puy lentils for salads as they hold their shape better than other kinds, but I went to make this salad and realized I was out so I had to use regular green lentils here. If you use green, just make sure not to overcook them as they can quickly turn to mush!
- 2 Medium sweet potatoes, peeled and diced (into approx 1" pieces)
- 3 Tbsp Olive oil, divided
- 1 Medium onion, finely chopped
- 2 Cloves of garlic, minced
- 1-1/2 C Puy OR Green lentils
- Few sprigs of fresh thyme OR 1/2 tsp dried thyme
- 3 C Water
- 3 Tbsp Red wine vinegar
- Heaping 1/2 C Marinated olives
- 2 Tbsp Chopped parsley
- Salt & Pepper, to taste
- Preheat oven to 200C/400F. Toss the diced sweet potato in 1-1/2 Tbsp oil and a sprinkle of salt and spread on a baking sheet. Roast for 20 minutes, Stir, then roast another 10 minutes until golden brown and soft.
- Meanwhile, sauté the onions in 1/2 Tbsp oil over medium heat for 5-8 minutes, add the garlic and cook for a further 2 minutes. Add the lentils, thyme and water. Bring to a boil then simmer, covered for 20-25 minutes (or 15-20 if using green lentils).
- Drain any remaining water and pour into a large bowl. Add the red wine vinegar, remaining Tbsp oil (+ more if you like), parsley and salt and pepper to taste. Toss well. Add the roasted sweet potato and toss again gently to combine. Scatter with the olives and serve.
P.S. I ve just submitted my dissertation so hopefully I’ll be able to get back to my regular blogging schedule! Sorry it’s been a bit quiet lately.
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