Lentil Salad Recipe
A fresh and hearty lentil salad recipe with sweet potatoes, herbs, feta, almonds, and a lemony pomegranate dressing.
Ingredients
- 1 cup black lentils, uncooked
- 2 small sweet potatoes (about 300 g total), peeled and cut into small cubes (about 2 small ones)
- ½ tsp ground cumin
- 2 tbsp olive oil, for roasting
- Salt, to taste (for roasting the sweet potatoes)
- 1 large handful fresh mint leaves, roughly chopped
- 1 large handful fresh chives, finely chopped
- 1 small red onion, very thinly sliced
- Feta cheese, to taste, crumbled or sprinkled on top
- Toasted almonds, to taste, roughly chopped or sliced
The Dressing
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp pomegranate molasses
- 1 garlic clove, finely grated or minced
- Salt, to taste
Instructions
- Preheat the oven to 180°C (350°F).
- Toss the cubed sweet potatoes with olive oil, cumin, and salt on a baking tray. Roast for about 30 minutes, until golden and tender.
- Place the lentils in a pot with plenty of water. Bring to a boil and cook for about 15 minutes. When the lentils are nearly tender, add salt and cook for another 2 minutes. Drain, rinse well, and set aside to cool slightly.
- In a small bowl, whisk together the olive oil, lemon juice, pomegranate molasses, grated garlic, and salt to taste.
- In a large bowl, combine the lentils, sweet potatoes, mint, chives, and red onion. Add the dressing and toss gently.
- Top with feta and toasted almonds just before serving.