5
Submitted by jessi_mcg
"From about.com, posting for ZWT 7, South America. This combines two of my favorite things, lentils and sweet potatoes! Recipe is credited to Marian Blazes, who says "Toss it all together and serve warm, adding a few baby spinach leaves for something green. This is a healthful salad that everyone will enjoy. " Servings are a guess...please help me if this needs correcting!"
photo by Jonathan Melendez 
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
4
Advertisem*nt
ingredients
- 2 sweet potatoes, peeled and cut into 1-inch cubes
- 1 red onion, coarsely chopped
- 2 tablespoons olive oil
- 1 1⁄2 teaspoons Sazon Goya seasoning (or 1 teaspoon cumin and 1/2 teaspoon paprika)
- salt and pepper
- 1⁄2 cup lentils
- 2 cups water
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 lime, juice of
- 1 red pepper, diced
- 1⁄2 cup queso fresco
- salt and pepper
Advertisem*nt
directions
- Preheat the oven to 400 degrees.
- Toss the cubed sweet potatoes and the chopped red onion with 2 tablespoons olive oil, the SazonGoya seasoning packet, and salt and pepper.
- Place vegetables in a roasting pan and roast, gently stirring every 10 minutes or so, until potatoes are starting to brown around the edges and appear slightly crispy. Let cool.
- While potoatoes are roasting, bring the lentils to a boil in the 2 cups of water with 1 teaspoon salt.
- Simmer lentils gently until tender, about 25 minutes.
- Drain lentils well, and let cool completely. Place lentils in a bowl and toss with 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, and the juice of one lime.
- Stir in the sweet potatoes and onions, chopped red pepper, and queso fresco, and gently toss to mix. Season with salt and pepper to taste.
Questions & Replies
Got a question? Share it with the community!
Reviews
-
Very good, but there is a tablespoon each of balsamic and olive oil unaccounted for in the recipe directions, so I just added them to the whole mixture. I used dry cotijo cheese, as that's what was in the fridge, and a generous handful of thinly sliced scallion for color contrast, as I had not red bell peppers. I used smoked paprika as well, and some extra lime juice. We had it with grilled Iberico pork tenderloin and longaniza sausage, and some steamed green beans.
zeldaz51
-
This is an excellent salad, though I am so glad I followed up on Parsley's suggestion re: cilantro. I mixed in a good bit and threw some more on top and the cilantro added just the right note. I also served it on a bed of baby spinach leaves. This was very good when freshly made, and (based on a very small amount of leftovers) also very good the next day, having absorbed the dressing. Thanks, SV!
Chef Kate
-
Awesome! Made a great lunch, and we'll be making it again this week for dinner. We used a generous amount of smoked paprika, and the flavor was excellent. We liked the queso fresco, and this week we will try feta.
Larry Spaghetti
-
Terrific, healthy and filling salad. I made this axactly as written. I did garnish with chopped cilantro, though, and next time I may mix it right into the salad. Queso Fresco went very well with this mixture. I should have doubled the recipe! Thanx for posting!
*Parsley*
-
We are not a fans of sweet potatoes in our house so we subbed red potatoes. Although we liked all the flavors, I am not sure that was a good choice. Also when we cooked the potatoes the red onions didn't seem to cook very well along side them. Although we didn't really care for the way we did the recipe this is an interesting mix - worth a try.
Ana Gilbertson
Advertisem*nt
RECIPE SUBMITTED BY
jessi_mcg
- 19 Followers
- 206 Recipes
- 102 Tweaks
I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!!To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck.Also...thanks a million to my Zaar fairy godperson :)!!!<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Holiday-plaid_HPI.gif"><img src="http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/cc-banner-7-09.jpg" border="0" alt="Photobucket"><img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg" border="0" alt="Photobucket"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"><img src=http://www.recipezaar.com/members/home/590105/hcabc.jpg><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"><img src="http://i16.photobucket.com/albums/b2/kiwidutch/My-3-Chefs%20banners/my3chefs2008Small.jpg" border="0" alt="Photobucket">
View Full Profile
Advertisem*nt
Advertisem*nt
Advertisem*nt
YOU'LL ALSO LOVE
29 Best Lentil Recipes
29 photos
Lebanese Lentil Salad
by Mindy Stillion
German Lentil Salad (Linsensalat)
by bluemoon downunder
Lentil Salad, 4 Traditional Variations
by Susiecat too
View All Recipes
