🍽️ Salad with Lentils and Sweet Potatoes

Name: Salad with Lentils and Sweet Potatoes
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g Pardina lentils; 450 g sweet potatoes; 6 tbsp olive oil; salt; pepper; 1 bunch arugula (80 g each); 1 red onion; 1 tbsp balsamic vinegar; 1 tbsp white wine vinegar; 1 tbsp lemon juice; 1 tbsp grainy mustard (15 g each); 1 tsp honey; 150 g feta (45% fat in dry matter)

539 kcal · 30 min · 4 servings

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Ingredients

200 g Pardina lentils
450 g sweet potatoes
6 tbsp olive oil
salt
pepper
1 bunch arugula (80 g each)
1 red onion
1 tbsp balsamic vinegar
1 tbsp white wine vinegar
1 tbsp lemon juice
1 tbsp grainy mustard (15 g each)
1 tsp honey
150 g feta (45% fat in dry matter)

Instructions

1. Rinse the lentils under running water.
2. Place the lentils in a pot and cover them with 2.5 times their volume in water.
3. Cook the lentils for 25 to 30 minutes until al dente.
4. Wash the sweet potatoes thoroughly.
5. Peel the sweet potatoes.
6. Cut the sweet potatoes into coarse cubes.
7. Toss the sweet potato cubes with one tablespoon of oil.
8. Season the sweet potatoes lightly with salt and pepper.
9. Preheat the oven to 200 degrees Celsius conventional heat (or 180 degrees Celsius fan-forced or gas mark 3).
10. Place the sweet potatoes on a baking sheet.
11. Bake the sweet potatoes in the preheated oven for 15 to 20 minutes until tender.
12. Roast the sweet potatoes until they are lightly golden brown.
13. Meanwhile, pick the arugula leaves from any coarse stems.
14. Wash the arugula thoroughly.
15. Spin the arugula dry.
16. Peel the onion.
17. Halve the onion.
18. Cut the onion halves into thin strips.
19. For the dressing, mix both types of vinegar with lemon juice.
20. Stir mustard and honey into the vinegar-lemon mixture.
21. Season the dressing with salt and pepper.
22. Whisk the dressing with four tablespoons of oil.
23. Drain the cooked lentils.
24. Let the lentils cool for five minutes.
25. Toss the cooled lentils with the remaining oil.
26. Season the lentils lightly with salt.
27. Place the lentils on a serving platter.
28. Distribute the baked sweet potatoes over the lentils.
29. Add the sliced onions.
30. Place the arugula on top.
31. Crumble the feta cheese over the salad.
32. Drizzle the finished salad with some dressing.
33. Serve the salad.
34. Serve the remaining dressing separately in a small bowl.

Nutrition per serving

kcal: 539
Protein: 20 g · Fett/Fat: 26 g · Carbs: 55 g