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Lunche for 4

Loaded Lentil Salad

Cooked lentils, roasted sweet potatoes, Brussels sprouts, pepitas, goat cheese, and vinaigrette make a hearty salad.

$2.15per serving $$
35 minstart to table
4servings

AmericanVegetarianBudgetLunchesSide dishesSummer

Ingredients

  • 3 sweet potatoes
  • 12 oz bag shredded brussels sprouts
  • 1 tsp oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp rosemary
  • 2 tbsp + 1 tsp extra virgin olive oil
  • 1/2 red onion
  • 1 cup french lentils
  • 3 cups water
  • 1 batch better than bottled balsamic vinaigrette
  • 1/3 cup toasted pepitas
  • 1/2 tsp salt + pepper to taste (optional)
  • 2 oz goat cheese

Steps

  1. Cook the French lentils in 3 cups water for 25 minutes, then drain and cool slightly.
  2. Roast the sweet potatoes at 425 F for 25 minutes, until tender, then cool them briefly.
  3. Toss the shredded Brussels sprouts with olive oil, oregano, thyme, rosemary, salt, and pepper.
  4. Combine the lentils, sweet potatoes, Brussels sprouts, red onion, and balsamic vinaigrette in a large bowl.
  5. Top with toasted pepitas and crumbled goat cheese before serving.

Main ingredient on sale this week? See what to make with dried beans and lentils on sale.

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