Recipe – Warm Lentil, Sweet Potato or Butternut Squash and Spinach Salad

Prep Time

25 minutes

Cooking Time

25 minutes

Yields

About 2-3 servings

Ingredients

  • 1 cup dried French (green) lentils
  • 3 sweet potatoes, or a small butternut or acorn squash, peeled and cubed
  • 3 tablespoons grapeseed oil
  • 2 large shallots, finely chopped
  • 1 fennel rib, sliced very thin
  • 2 garlic cloves
  • 1 tablespoon turmeric
  • 2 tablespoons Apple Cider Vinegar
  • 2 teaspoons whole grain Dijon mustard
  • 2 tablespoons African Smoked Pepper (Trader Joe’s) (or black pepper)
  • 1/2 cup loosely packed fresh flat-leaf parsley leaves, chopped
  • 1 handful of walnuts
  • 4-6 cups baby spinach
  • Chia Seeds

Directions

  1. Bring lentils and 1 cup water to a boil. Reduce heat and simmer 20 to 25 minutes or just until tender.
  2. Meanwhile, cook potatoes in boiling water, about 15 minutes or just until tender. Drain both lentils and potatoes.
  3. Add grapeseed oil to skillet, and heat over medium heat. Sauté shallots, fennel and garlic in hot oil for 3 minutes, add turmeric. Remove from heat, and stir in vinegar and mustard. Season with African Smoked Pepper (Trader Joe’s) or any smoked pepper to taste. Gently stir in lentils, potatoes, parsley and walnuts. Add a little olive oil (optional).
  4. Toss with arugula or spinach while hot so the greens will wilt a little.
  5. Sprinkle with chia seeds

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