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Lentil Sweet Potato Salad

Lentil Sweet Potato Salad

My go-to salad with tender lentils, sweet roasted potatoes, fresh herbs, and cozy spices. The balsamic dressing ties everything together perfectly.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Salad, Side Dish
Cuisine American
Servings 6
Calories 285 kcal

Ingredients
  

For the Salad:

  • 1 cup dry lentils picked over and rinsed
  • 4 cups water
  • 1 teaspoon kosher salt
  • 2 large sweet potatoes diced into 1/2 inch pieces
  • 3 tablespoons extra virgin olive oil divided
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1 clove garlic minced
  • 1/4 cup diced onion
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh cilantro
  • kosher salt and fresh ground black pepper to taste

For the Balsamic Vinaigrette:

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon maple syrup
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • Kosher salt and fresh ground black pepper to taste
  • 1-2 tablespoons water if needed

Instructions
 

  • Cook your lentils: Put lentils, water, and 1 teaspoon salt in your saucepan. Boil them, then turn heat down and simmer 20-25 minutes until tender.
  • Prep sweet potatoes: Toss diced sweet potatoes with 2 tablespoons olive oil and all spices on your sheet pan until coated well.
  • Roast them up: Bake sweet potatoes at 400°F for 20-25 minutes until golden and tender, stirring once halfway through cooking.
  • Make the dressing: Whisk olive oil, balsamic vinegar, mustard, maple syrup, and spices together in a small bowl until smooth.
  • Mix everything: Combine warm, drained lentils, roasted sweet potatoes, garlic, onion, parsley, and cilantro in your big serving bowl.
  • Dress and serve: Pour dressing over everything, toss gently to coat, then taste and add more salt or pepper if needed.

Notes

  • Don't overcook lentils: They should be tender but still hold their shape when you bite into them.
  • Cut potatoes evenly: Same-sized pieces cook at the same rate, so you won't have some burnt and others raw.
  • Make it ahead: This salad tastes even better tomorrow after all the flavors get to know each other overnight.
  • Storage tip: Keep covered in your fridge up to 4 days, but bring to room temperature before serving for the best flavor.
  • Spice it up: Toast whole cumin and coriander seeds before grinding them for deeper, richer flavor in this dish.