Roasted Sweet Potato and Black Lentil Salad

Ingredients:

  • 1½ lb Sweet Potato (cut into ½ cubes)
  • 2 tbsp olive oil, extra virgin
  • kosher salt
  • black pepper
  • tsp smoked paprika
  • 1 cup black lentils
  • 4 scallions (all parts thinly sliced (2 is ok))
  • 1 stalk celery (diced)
  • 1 tbsp honey (optional)
  • 1 lemon (juiced)

Instructions:

  1. Preheat oven to 400°. Preheat roasting pan for at least 10 min.
  2. In a roasting pan or baking sheet, toss the cubed sweet potato together with 1 tbsp olive oil, a bit of salt and [epper and a dash of smoked paprika. Roast until tender and slightly carmelized. Avbout 25 minutes. Cool to room temperature.
  3. While the sweet potatos roast, in a medium pot with a lid, combine the lentils with 3 1/2 cups water. Bring to a boil for 2-3 minutes, then reduce to a simmer. Cover and cook until tender but not soft, about 25 minutes. Drain using a fine mesh colander and cool to room temperature.
  4. In a large mixing bowl, combine the lentils, sweet potato, scallions and celery. Drizzle with 1 tbsp olive oil, honey and lemon juice. Mix well and adjust seasonings.