This is a favourite recipe of mine. I actually google myself and this recipe to make it all the time.
It’s easy to take to on the road with, my son LOVES it, and it stores in the fridge like a champion. When you store the leftovers, just pack it separately and add the dressing when you’re ready to eat.
Anyone that knows me, knows I am a huge lentil fan. There’s no soaking, and they really take on the flavour of whatever you are cooking. Outside of that, lentils are incredibly good for you, they are known to help lower cholesterol and increase energy (Hello tired mom? This is for you) Partnered with the sweet potatoes which help to balance blood sugar, and spinach to protect against cancer and inflammation, this is a serious salad that doesn’t skimp on flavour or texture.
I don’t know about you, but I absolutely hate boring salads, I think that’s why they get a bad wrap. Greens and dressing? Snooze fest. When I’m eating salad, which happens a lot, I’m looking for textures, flavours, and that it fills me up. This recipe checks all those boxes.
I would love to hear about your favourite salads in the comments below, what do you add in? What are the non-negotiables?
1/2 cup green lentils
2 cups stock
1 large sweet potato
enough olive oil to lightly coat sweet potatoes
1/4 cup raw walnuts
1/4 cup dried currants
1 tsp balsamic vinegar
1 tsp maple syrup
handful of frozen blueberries
dash of sea salt and pepper
dash of cinnamon
1 cup spinach
1 cup arugula
1 tbs hemp hearts
1. Bring stock to a boil, add lentils, wait until it comes back to a boil and turn heat to low so stock and lentils are simmering. Cook until lentils are tender should be about 30 minutes.
2. Meanwhile, peel and dice sweet potato, put into a bowl and coat lightly with olive oil. Season potatoes with salt, pepper, and cinnamon. Spray baking tray with cooking spray and empty potatoes onto tray. Bake at 400 degrees for about 30 minutes.
3. Make salad with spinach, arugula, walnuts, currants, and hemp hearts. Top the salad with the lentils and sweet potatoes.
4. Make salad dressing in the blender, with maple syrup, olive oil and frozen blueberries, pour over salad.