Roasted Sweet Potato and Lentil Salad

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Peel and cube the sweet potatoes, place them on a baking sheet, and drizzle with 2 tablespoons of olive oil. Season with salt and pepper.

3. 3

   Roast the sweet potatoes in the oven for 25-30 minutes until tender and slightly caramelized, turning halfway through.

4. 4

   While the sweet potatoes are roasting, rinse the lentils and place them in a pot with 3 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender. Drain and set aside.

5. 5

   Finely chop the red onion, halve the cherry tomatoes, and chop the parsley.

6. 6

   In a small bowl, combine the juice of the lemon, remaining 1 tablespoon of olive oil, minced garlic, salt, and pepper to make the dressing.

7. 7

   In a large bowl, combine roasted sweet potatoes, cooked lentils, red onion, cherry tomatoes, and parsley. Pour the dressing over and toss gently.

8. 8

   Adjust seasoning with additional salt and pepper if needed before serving.