Warm French Lentil Salad with Honey Roasted Sweet Potatoes

Warm French Lentil Salad with Honey Roasted Sweet Potatoes
Hello Fresh
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This warm and filling salad is perfectly complimented by caramelized sweet potatoes, crunchy pepitas, and creamy feta.

Ingredients

1/2cup French lentils
1 sweet potato
1 red onion
1ounce pepitas
2ounces feta cheese
8ounces Brussels sprouts
2tablespoons balsamic vinegar
1tablespoon honey
1unit stock concentrate
1teaspoon Italian herbs
2tablespoons plus two teaspoons olive oil

Instructions

  1. Preheat oven to 425 degrees. Peel and cut the sweet potato into ½-inch cubes. Halve, peel, and finely chop the red onion. Halve the Brussels sprouts lengthwise through the core and thinly slice.
  2. In a bowl, whisk 1 tablespoon olive oil with 1 teaspoon honey and Italian herbs. Add the sweet potatoes, toss, and season with salt and pepper. Spread the potatoes out on a baking sheet and roast for 20 minutes, tossing halfway through cooking.
  3. Heat 1 teaspoon olive oil in a pot over medium heat. Add the onion and season with salt and pepper. Cook for about 5 minutes, until softened. Add 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. Add a pinch of salt 5 minutes before they are done. Once tender, drain, return the pot and cover to keep warm.
  4. Heat 1 teaspoon olive oil in a pan over medium-high heat. Add the Brussels sprouts and season with salt and pepper. Cook, tossing, for 3 minutes, until softened and slightly crispy. Set aside.
  5. In a bowl, combine balsamic vinegar and a pinch of salt and pepper. Slowly whisk in 1 tablespoon olive oil. Taste and season with salt and pepper. Add the warm lentils, roasted potatoes, and the Brussels sprouts. Toss to combine.
  6. Serve the lentil salad with a sprinkle of feta and pepitas on top.

This recipe originally appeared on HelloFresh and is used with permission.