Lentil Salad with Goat Cheese and Sweet Potatoes
Our Lentil Vegetable Goat Cheese Salad is the perfect “make ahead” dish to get through your week, combining the earthy flavors of lentils and roasted vegetables with creamy goat cheese and fresh herbs in a delicious and satisfying superfood meal, snack or side dish.
Ingredients
Lentils
- 1 1/2 cup green lentils
- 3 cup vegetable broth
Roasted Vegetables
- 4 carrot medium
- 2 sweet potato medium
- 1 shallot
- 2 tsp olive oil extra virgin
- 1/2 tsp salt
- 1/2 tsp black pepper freshly ground
- 1/2 tsp paprika
- 1/2 cup Italian flat-leaf parsley chopped
Dressing
- 3 clove garlic minced
- 3 tbsp olive oil extra virgin
- 1 1/2 tbsp red wine vinegar
- 1/2 tsp Dijon mustard
- 1 tsp thyme
- 1/2 tsp salt
- 1/4 tsp black pepper freshly ground
- 4 oz goat cheese
Instructions
- Preheat the oven to 425˚F.
- Rinse lentils under cold water. Drain and add to a saucepan with broth. Bring to a boil over high heat.1 1/2 cup green lentils, 3 cup vegetable broth
- While broth is coming to a boil, prepare the vegetables. Wash, peel and small dice the carrots. Wash, peel and medium dice the sweet potatoes. Peel and finely chop the shallot.4 carrot, 2 sweet potato, 1 shallot
- Reduce heat to a simmer, stirring occasionally, until green lentils are tender (about 15 to 20 minutes). Drain and set aside.
- While the lentils cook, prepare the vegetables. Add chopped shallots, carrots, and sweet potatoes to a large bowl with olive oil, salt, pepper, and paprika. Toss to coat the vegetables evenly.2 tsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika
- Spread vegetables out in an even layer on the prepared baking sheet. Bake for 15 to 20 minutes, until fork tender. Remove from the oven and set aside.
- Make the dressing by whisking together garlic, olive oil, vinegar, mustard, thyme, salt, and pepper.3 clove garlic, 3 tbsp olive oil, 1 1/2 tbsp red wine vinegar, 1/2 tsp Dijon mustard, 1 tsp thyme, 1/2 tsp salt, 1/4 tsp black pepper
- Add roasted vegetables and freshly chopped parsley to a bowl, tossing to combine. Pour in vinaigrette and lentils, tossing to combine until everything is evenly coated.1/2 cup Italian flat-leaf parsley
- Optional: Serve with generous, crumbled goat cheese and pieces of toasted crusty bread.4 oz goat cheese
Notes
Recipe Notes:
- Be sure to chop the sweet potatoes and carrots into the same size chunks to ensure even cooking.
- To make this vegetarian, be sure to use vegetable broth instead of chicken broth.
- This is a wonderful recipe for meal prep throughout the week too!
Nutrition
Calories: 510kcalCarbohydrates: 77gProtein: 22gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 1408mgPotassium: 1352mgFiber: 28gSugar: 11gVitamin A: 27407IUVitamin C: 21mgCalcium: 117mgIron: 7mg