Curried Sweet Potato Lentil Salad

• Vegan
• Gluten free

• Produce

  • 3/4 cup Cilantro, packed
  • 1 Green chile, hot
  • 1 Large or 2 small sweet potatoes
  • 1 1/2 cups Lentils, cooked
  • 1/2 Red onion, medium
  • 2 Tomatoes

• Condiments

  • 1 tsp Lime juice

• Baking & Spices

  • 1 Black pepper and cayenne
  • 1/4 tsp Cayenne
  • 1/3 tsp Cinnamon
  • 1/3 tsp Garam masala
  • 1/2 tsp Garam masala or use curry powder
  • 1/3 tsp Salt
  • 1 Salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 1 tsp Mustard oil
  • 2 tsp Oil

Found on veganricha.com

Description

Ingredients

• 1 large or 2 small sweet potatoes
• 2 tsp oil
• ⅓ tsp or more salt
• ½ tsp garam masala or use curry powder of choice
• ⅓ tsp cinnamon
• ½ tsp turmeric
• ¼ tsp or more cayenne
• 1.5 cups cooked lentils
• ½ medium red onion, finely chopped
• 1 hot green chile, finely chopped
• 2 tomatoes, chopped
• salt to taste
• ⅓ tsp garam masala
• black pepper and cayenne to taste
• 1 tsp mustard oil, or use 1 tsp olive oil and ground mustard, or prepared mustard
• 1 to 2 tsp lime juice to taste
• ¾ cup packed chopped cilantro ( or use a combination of spinach and cilantro)

Directions

• Peel and chop the sweet potatoes into small cubes. Toss in oil, salt and spices until well coated. Spread on parchment lined baking sheet and bake at 425 degrees F for 15 to 20 minutes or until tender. Use chopped butternut or pumpkin or other squash for variation.
• Cook ¾ cup dried lentils to preference, 40+ minutes in a saucepan or pressure cooker for 7 to 10 mins. Or drain and wash canned lentils and add to a bowl. (One 15 oz can will give about 1.5 cups lentils).
• Add the rest of the ingredients and mix well. Taste and adjust salt, flavor and heat.
• Assemble the bowls with a generous helping of the lentils and sweet potatoes. Add a dash of lime juice and a good dash of black pepper. Serve as a salad bowl with crackers or toasted pita
• The lentils and potatoes can be mixed together or served layered. This lentil sweet potato salad also makes great wraps or tacos. Fill up tacos and top with guacamole or tahini garlic sauce. or make quesadillas with the lentils, sweet potatoes and vegan cheese of choice.