BROWN BUTTER LENTIL AND SWEET POTATO SALAD
This simple lentil salad has a little secret: a toasty, brown butter vinaigrette perfumed with sage. The dish has as much texture as it does flavor. French green lentils or black lentils are the ideal choice, as they hold their shape well after cooking, but brown lentils will work too, though they'll be a bit softer. Start testing your lentils for doneness after about 15 minutes of cooking; you want them cooked through but not mushy, and they're best if they retain some bite. Roasted until tender, the sweet potatoes add richness, but feel free to substitute just about any roasted vegetables. Carrots, beets or red bell peppers would all be delicious in their stead.
Provided by Yossy Arefi
Categories dinner, lunch, weeknight, salads and dressings, vegetables, main course, side dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 375 degrees and set a rack in the center.
- Prepare the sweet potatoes: On a baking sheet, toss the sweet potatoes with the olive oil and a sprinkle of salt and pepper. Spread into an even layer and roast, stirring occasionally, until golden and tender, 15 to 25 minutes.
- While the sweet potatoes cook, prepare the lentils: Add the lentils to a medium pot and cover with about 6 cups water. Salt the water generously and bring the mixture to a boil. Turn the heat down to a simmer and cook the lentils until just tender, 15 to 25 minutes. Drain the lentils then return them to the pot. Cover to keep warm.
- Prepare the vinaigrette: Add the sage to a small bowl. Melt the butter in a small skillet set over medium heat. (Use a pan with a light interior so you can easily see the milk solids change color.) Cook the butter a few minutes, stirring occasionally and scraping the milk solids off the bottom and sides of the pan as needed, until the milk solids turn golden brown and smell toasty.
- Pour the hot browned butter and all of the toasty bits over the sage; it will crackle and foam a bit. Let the mixture sit for 1 minute to let the foam subside, then whisk in the olive oil, followed by the red wine vinegar and maple syrup. Season with salt and pepper to taste.
- Add the cooked sweet potatoes to the pot with the warm lentils. Pour the dressing over the top and stir gently to combine. Add the parsley, season with more salt and pepper, if desired, and toss to combine.
- Transfer the mixture to a serving dish and sprinkle with goat cheese, if using. Serve warm.
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Ose Ukpebor
[email protected]This salad is a delicious and healthy way to enjoy lentils and sweet potatoes.
Ingrid Oosthuizen
[email protected]This salad is a great option for a vegan or vegetarian meal.
Queen Lilith
[email protected]This salad is a great way to get your kids to eat their vegetables.
Jamnie Gannie
[email protected]This salad is perfect for a light lunch or dinner.
Wahidullah Qaderi
[email protected]This salad is a healthy and delicious way to start your day.
Mmaso Myburg
[email protected]I've made this salad several times and it's always a crowd-pleaser.
rana layous
[email protected]This salad is a great make-ahead meal. It's even better the next day!
Akram Tik tok
[email protected]The pistachios in this salad add a nice crunch.
dave majasan
[email protected]I love the pop of color that the cranberries add to this salad.
Younos Vai
[email protected]This salad is a great way to use up leftover lentils and sweet potatoes.
Damiyah Flint
[email protected]Overall, I thought this salad was just okay. It wasn't bad, but it wasn't anything special either.
vathiswa mhambi
[email protected]I thought the dressing for this salad was a bit too oily.
Yasmeen Kareem
[email protected]The lentils in this salad were a bit too al dente for my taste.
J Ko
[email protected]I found this salad to be a bit bland. I would have liked more spices or herbs.
PK Pritom
[email protected]This salad is a great way to get your daily dose of fruits and vegetables. It's also packed with protein and fiber, so it's a great option for a healthy meal.
Romani Cook
[email protected]I love the versatility of this salad. I've made it with different types of lentils, sweet potatoes, and greens. It's always delicious!
Siobhan Stewart
[email protected]This salad was easy to make and didn't take long at all. I was able to get it on the table in under an hour.
Rajaul Islam
[email protected]I'm not usually a fan of lentils, but this salad changed my mind. The lentils were cooked perfectly and had a nice bite to them. The sweet potatoes were also roasted to perfection.
Duncan Harry
[email protected]This salad was a hit at my last potluck! The combination of lentils, sweet potatoes, and brown butter was unique and flavorful. I also loved the addition of the dried cranberries and pistachios.