Tuesday, May 24, 2011
Sweet Potato and Lentil Salad
This is a really yummy dish...perfect to fill you up, especially after a really hard workout.
Again, it is from www.ohsheglows.com: Here you go:
2 large sweet potatoes
1 T. olive oil
salt and pepper to taste
2 C. organic vegetable broth
1 C. uncooked green lentils
1 onion, chopped
2 garlic cloves, minced
1 green pepper, chopped
2 C. spinach chopped
Dressing (I doubled this)
1 T. pure maple syrup, 1 t. dijon mustard, 1 T. olive oil, 1 T. balsamic vinegar, salt and pepper
1. Preheat the oven to 400 degrees. Peel and chop sweet potatoes into 1 inch cubes. In a bowl, mix with 1 T. olive oil and season with salt and pepper. Roast for about 30 minutes, stiring with a spatula half-way through
2. While those are cooking, cook lentils on the stove with the broth.
3. To a pan, add chopped onion and garlic. Cook with a drop of olive oil for 4 minutes and then add in chopped pepper and spinach and cook for another 5 minutes. When the lentils and sweet potatoes are done, add them in.
4. Mix your dressing, and then stir into mixture on the stove. Season with salt and pepper. Serves 4-6 side servings.
(p.s. I served it with homemade pita bread that I made. I have been experimenting with naturally leavened whole-wheat bread. If you are interested in obtaining a starter, you can get it from the authors of Original Fast Foods. Click HERE, to read more about naturally-leavened bread and what you can make with one batch of dough! YUMMY! To obtain a starter, they have information on the right hand side of the page, about half way down