Loaded Lentil Salad

• Vegetarian
• Gluten free

• Produce

  • 16 oz Brussels sprouts
  • 1 cup French lentils
  • 2 tsp Herbs de provence
  • 2 Red onions
  • 3 Sweet potatoes, medium

• Condiments

  • 1/4 cup Balsamic vinegar
  • 2 tsp Maple syrup or honey, pure

• Baking & Spices

  • 1/2 tsp Salt + pepper

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/3 cup Pepitas

• Liquids

  • 3 cups Water

Found on hummusapien.com

Description

Ingredients

• 3 medium sweet potatoes, diced into ½ inch cubes
• 2 tsp Herbs de Provence
• 2 tsp pure maple syrup or honey
• ¼ cup extra virgin olive oil, divided
• 2 red onions, diced
• 16oz brussels sprouts, thinly sliced
• 1 cup French lentils*
• 3 cups water
• ¼ cup balsamic vinegar
• ⅓ cup pepitas
• ½ tsp salt + pepper to taste

Directions

• Preheat oven to 425F. Line a baking sheet with foil or parchment paper.
• Combine sweet potatoes, Herbs de Provence, maple or honey, 1 tbsp olive oil, and a pinch of salt in a medium boil. Spread onto prepared baking sheet and roast for about 11-13 minutes. Toss and roast until golden, another 11-13 minutes.
• Heat ½ tbsp olive oil in a medium pot over medium heat. Add onion and cook until softened, about 5 minutes. Add lentils and water. Bring to a boil then reduce heat to low and simmer until tender, about 15-20 minutes. Season with another pinch of salt and drain any excess water. Return to pot.
• Heat ½ tbsp olive oil in a medium pan over medium heat. Add Brussels sprouts and cook until golden brown, 4-5 minutes. Season with salt and pepper to taste.
• Add balsamic vinegar and remaining 2 tbsp olive oil to pot with lentils. Add Brussels, roasted sweet potatoes, and salt and pepper to taste. Top with pepitas and serve!