Mediterranean Lentil and Sweet Potato Salad
French green lentils with roasted cumin sweet potato, cucumber, parsley and mint in a bright lemon and olive oil dressing. Served chilled or at room temperature.
Servings 6 servings
Ingredients
For the Lentils
- 1 ¼ cups French green lentils Puy or brown, rinsed
- 3 ½ cups water
- 1 teaspoon kosher salt
- 1 bay leaf
For the Roasted Sweet Potato
- 1 ½ pounds sweet potatoes peeled and cut into ½ inch cubes
- 2 tablespoons extra virgin olive oil
- ¾ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon kosher salt
For the Lemon Dressing
- ⅓ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest finely grated
- 1 clove garlic grated
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
To Finish
- 1 cup English cucumber diced ½ inch
- ½ small red onion finely diced
- ½ cup fresh flat leaf parsley chopped
- ¼ cup fresh mint chopped
- ¾ cup feta crumbled, optional
- ⅓ cup pumpkin seeds toasted
Instructions
Cook the Lentils
- Rinse the lentils and put them in a saucepan with the water, salt and bay leaf. Bring to a boil, then reduce to a bare simmer.
- Cook 20 to 25 minutes, tasting from 20 minutes, until tender with a slight bite at the center.
- Drain, discard the bay leaf, and spread the lentils on a sheet pan to cool completely. Do not dress them warm.
Roast the Sweet Potato
- Heat the oven to 425F. Toss the sweet potato cubes with the olive oil, cumin, coriander and salt.
- Spread them on a rimmed sheet pan with space between the cubes and roast 22 to 26 minutes, until the edges are browned and a cube gives to a knife. Cool on the pan.
Make the Dressing
- Whisk the olive oil, lemon juice, lemon zest, grated garlic, dried oregano, salt and pepper together until slightly thickened. It should taste noticeably bright on its own.
Assemble
- Put the cooled lentils in a large bowl and pour over about two thirds of the dressing.
- Fold in the cooled sweet potato, cucumber, red onion, parsley and mint, then add the remaining dressing and fold gently.
- Rest 20 minutes so the lentils absorb the lemon. Fold in the feta, scatter the toasted pumpkin seeds over the top, and serve chilled or at room temperature.
Notes
- Lentil choice: Use French green, black beluga or brown lentils. Red and yellow lentils are split and will break down into puree.
- Cool before dressing: Warm lentils turn to mush once acid hits them. Spread them on a sheet pan to cool fast.
- Canned lentils: Two 15 oz cans, drained and rinsed, replace the cooked lentils. Fold gently, they are already soft.
- Serve at room temperature: Cold olive oil goes thick and dull. Pull the bowl out 20 minutes before serving.
- Storage: Keeps 5 days and improves on day two. Refresh with lemon and fresh parsley from day three.