Mediterranean Style Black Lentils, Spinach and Sweet Potato Salad

Mediterranean Style Black Lentils, Spinach and Sweet Potato Salad

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Lentils hold many nutrition benefits and are fairly affordable. No wonder they are being used as a staple in many cultures and kitchens. Lentils are high in fiber, complex carbohydrates, and proteins. They are excellent choice as a post-workout meal, for lunch, or dinner. They are a great option for plant-based and gluten-free diets. Regular consumption of lentils, can lower the risk of having heart diseases and is helpful with blood sugar disorders management. On top of all these benefits, lentils are a great source for many vitamin and minerals (especially iron).

The following recipe is an excellent example for an easy and tasty dish you can make with black lentils. It can be served hot or cold.

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Ingredients:

  • 2 small sweet potatoes
  • 1 cup black lentils
  • 1 cup baby spinach leaves
  • ¼ cup chopped parsley
  • 2 tbsp. roasted bell pepper, thinly sliced
  • 1 tbsp. olive oil

Dressing:

  • 1 tbsp. balsamic vinegar
  • 1 ½ tsp. molasses or date syrup (you can use maple syrup as well)
  • 1 tbsp. olive oil
  • Salt and pepper

Directions:

  1. Pre-heat the oven: 360°F
  2. Peel the sweet potatoes and dice them into small cubes (about ½ inch). Place on baking sheet, cover with 1 tbsp. olive oil and salt, mix well, and roast for about 30 minutes, or until tender.
  3. While the sweet potatoes are in the oven, place lentils in a medium saucepan. Generously cover lentils with cold water and bring to a simmer over high heat. Reduce heat to medium-low to maintain a steady simmer, and cook until just tender, 20 to 26 minutes. Drain and rinse under cool running water. Transfer the lentils to a mixing bowl.
  4. In a separate bowl, combine all dressing ingredients. Add to lentils and mix well.
  5. Add remain ingredients except the sweet potatoes and mix well. Gently, mix in the sweet potatoes and serve.