Warm Sweet Potato, Lentil, and Apple Salad Bowl

Sweet Potato Lentil Salad

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.

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