Fall flavors abound in this recipe…roasted sweet potatoes, tart apples, and earthy lentils. It can be served either as a side dish or a vegetarian main dish. This salad was one of the recipes I taught in class this week at Marcel’s. It was enjoyed by all!
My next class, on Tuesday, October 29th, 6:30-8pm, is a delicious combination of easy soups and quick bread just in time for these busy fall nights. On the menu: Pear and Pumpkin Soup, Cajun Red Beans and Rice Soup, Apple Oatmeal Mini Loaves. These recipes are vegetarian (although I will have some meat ‘on the side’ for any carnivore guests) and gluten-free, and all very delicious! Click HERE to register….hope you can make it!
Warm Sweet Potato, Lentil and Apple Salad Bowl
Serves 4-5 (main dish), 6-8 (side dish)
1-1/2 tablespoons olive oil
2 pounds sweet potatoes, peel and dice
1 small red onion, large dice
1 tablespoon fresh rosemary (or 1 teaspoon dried)
Salt and pepper
8 ounces mushrooms (button, chantrelle, or cremini), sliced
2 cloves minced garlic
2 stalks celery, sliced
4 small tart apples (Jonathon or Cortland), dice
1 cup cooked lentils
Balsamic glaze, if desired
Preheat oven 425 degrees. Place potatoes and onions on baking sheet and toss with 1 tablespoon olive oil. Sprinkle with rosemary, salt and pepper. Roast high in oven for 20 minutes, until tender.
Meanwhile, sauté mushrooms, garlic and celery in 1/2 tablespoon oil until mushrooms and celery are softened. Salt and pepper, to taste. Add apples and cook until just warm.
Pour contents of sauté pan into a large bowl. Add roasted potatoes and lentils, stir to combine.
Serve in bowls and garnish with Balsamic glaze, if desired.