Warm Lentil Salad with Sweet Potato & Olives



Warm Lentil Salad with Sweet Potato & Olives
Ingredients
2 Medium sweet potatoes cone #3
2 tsp oil, divided
1 Medium onion, finely chopped cone #2
2 Cloves of garlic, minced
1-1/2 C Puy OR Green lentils
Few sprigs of fresh thyme OR 1/2 tsp dried thyme
3 C Water
3 Tbsp Red wine vinegar
Heaping 1/2 C Marinated olives
2 Tbsp Chopped parsley
Salt & Pepper, to taste
Instructions
Preheat EOS to 350 degrees. Toss the diced sweet potato in 1tsp oil and a sprinkle of salt and spread in the EOS Roast for 15 minutes, Stir, then roast another 10 minutes until golden brown and soft.
Meanwhile, sauté the onions in 1 tsp oil over medium heat for 5-8 minutes, add the garlic and cook for a further 2 minutes. Add the lentils, thyme and water. Bring to a boil then simmer, covered for 20-25 minutes (or 15-20 if using green lentils).
Drain any remaining water and pour into a large bowl. Add the red wine vinegar, , parsley and salt and pepper to taste. Toss well. Add the roasted sweet potato and toss again gently to combine. Scatter with the olives and serve.

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