French Lentil Salad
with Honey Roasted Sweet Potatoes and Brussels Sprouts
Here it is, your new go-to for a quick and healthy weeknight dinner. We’re tossing hearty lentils with Brussels sprouts and honey-roasted sweet potatoes for the perfect combination of flavor and texture. A sprinkling of feta and pepitas finishes the dish off with a bite.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Lentils
12 ounce
Sweet Potatoes
1 unit
Red Onion
8 ounce
Brussels Sprouts
1 ounce
Pepitas
2 ounce
Feta Cheese
(Contains Milk)
2 tablespoon
Balsamic Vinegar
1 teaspoon
Italian Seasoning
1 unit
Veggie Stock Concentrate
1 ounce
Honey
Not included in your delivery
2 tablespoon
Olive Oil
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Salt
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Pepper
Nutrition Values
Utensils
Instructions
Preheat the oven to 425 degrees. Peel and cut the sweet potato into ½-inch cubes. Halve, peel, and finely chop 1 cup red onion. Trim and thinly slice the Brussels sprouts into shreds.
In a medium bowl, toss together the sweet potatoes, 1 teaspoon honey, a large drizzle of olive oil, and the Italian seasoning. Spread out on a baking sheet and roast for 20-25 minutes, tossing halfway through cooking, until golden brown.
Cook the onions: Heat a drizzle of olive oil in a medium pot over medium heat. Add the onion and cook, tossing for about 5 minutes, until softened.
Cook the lentils: Add in the lentils, stock concentrate, and enough water to cover the lentils by 2 inches. Bring to a boil, reduce to a simmer, and cook for 15-20 minutes, or until tender. Five minutes before they are done, season with a large pinch of salt. Once tender, drain, return to the pot, and cover to keep warm.
Heat a drizzle of oil in a medium pan over medium heat. Add the Brussels sprouts to the pan and cook, tossing for 4-5 minutes, until slightly golden brown. Season to taste with salt and pepper.
In a large bowl, combine the balsamic vinegar and a pinch of salt and pepper. Slowly whisk in a large drizzle of olive oil. Toss in the warm lentils, Brussels sprouts, and roasted sweet potatoes. Season to taste with salt and pepper.
Finish and plate: Serve the French lentil salad with a sprinkle of feta and pepitas on top. Enjoy!
