If there’s a vegetable I don’t cook very often, it is the sweet potato, but I treat myself because my producer of vegetables, has decided to produce not bad this year. As I know many of you love French fries of sweet potato, I didn’t cook it but a salad of sweet potato (not very clear this girl !). Yes, a good salad complete with lentils and pomegranate, perfect for your lunch box girls (or boys !) or for a dinner lightweight. Not very complicated, this little recipe gives you a few ideas for a bit of a change from the traditional salad of pasta or rice which I’m pretty sure that you have a little bit tired ! And then the lens when we look a little on the issue, it’s just hyper good for us and really tasty (well I love it so I’m not really objective !), and if you want to change a little, the other two recipes salads lentils are waiting for you here and here !

Go, in the kitchen !

Salad of roasted sweet potato, lentils, and pomegranate

For 4 people Save Print Ingredients

  • 200 g green lentils du Puy
  • 2 sweet potatoes, peeled
  • 1 grenade
  • 1/2 bunch of flat-leaf parsley
  • Olive oil
  • 1 tablespoon of smoked paprika
  • The juice of half a lemon
  • Salt

 

Preparation

  • Preheat the oven to 200°.
  • Peel and cut the sweet potatoes into cubes, place on a baking sheet and add a drizzle of olive oil and the smoked paprika. Bake for 15-20 minutes.
  • Cook the lentils for 20 minutes in boiling salted water. Drain and leave to cool.
  • Separate the pomegranate seeds.
  • Snip the parsley.
  • Mix together the lentils, cubes of sweet potatoes, parsley, and pomegranate seeds.
  • Add a drizzle of olive oil and lemon juice for flavor.

Written by Doc

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