High-Protein Lentil & Sweet Potato Salad Recipe With Sage Brown Butter Dressing by Jan Mostrom

Lentils are such a nutrition powerhouse, and they're so delicious in soups and salads. I've been trying more new lentil recipes lately, and the whole family is on board! This brown butter lentil salad recipe with sweet potatoes is amazingly delicious. The buttery lentils, combined with sweet potatoes topped with goat cheese, made a filling and satisfying vegetarian dinner.

The health benefits of lentils aren't the only reason to try this high-protein salad recipe. Check out the health benefits of sweet potatoes, the health benefits of fresh herbs and the health benefits of goat cheese.

To make this healthy, gluten-free salad recipe, you will need to grab some wholesome ingredients from your fridge and pantry. Here is your shopping list: sweet potatoes, olive oil, lentils (black or green), fresh parsley, fresh sage, butter, extra-virgin olive oil, red wine vinegar, and optional goat cheese and maple syrup.

Serve this vegan salad for lunch or for dinner as a main dish, or with your favorite protein as a side dish. How will you enjoy it?

Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6

Ingredients

Salad

• 1 pound sweet potatoes, peeled and cut into about 3/4-inch pieces
• 2 tablespoons extra virgin olive oil
• 1 cup lentils (green or black), rinsed
• 1/2 cup chopped fresh parsley
• 3/4 cup crumbled goat cheese (optional)

Brown Butter Dressing

• 2 tablespoons minced fresh sage leaves
• 4 tablespoons butter
• 1 tablespoon extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon maple syrup (optional)

Recipe Notes

• I like to put my lentils into a mesh strainer and run cold water over them to rinse. You also could use a colander.
  

• You could change up the fresh herbs to suit your tastes.

• For some heat, add some crushed red pepper flakes or ground cayenne.

• Store any leftover salad in an airtight container in the fridge.

Here's how to make it: 

1. Put the sweet potato chunks onto a parchment paper-lined baking sheet. Sprinkle with the olive oil, salt and black pepper. Toss gently.
   
2. Bake in a preheated 400-degree F oven for about 25 to 30 minutes, or until soft and golden brown. Stir the potatoes halfway through cooking.
   
3. While the sweet potatoes bake, add the lentils to a saucepot and cover with 6 cups of water and a good pinch of salt. Bring the water to a boil then cover and turn heat to low. Cook for 15 to 20 minutes, or until the lentils are soft but not mushy. Drain and return back to the cooking pot with a lid to keep warm.
   
   
4. To make the brown butter dressing, put the sage into a small bowl. In a small skillet over medium heat, melt the butter. Stir every now and then and cook for a few minutes, or until the solid pieces turn golden and it smells a bit like toast.
   
5. Pour the butter onto the sage. It will make a sizzling, crackling sound and create a little foam. Let it sit 1 to 2 minutes until the foam goes away.
   
6. Add the olive oil and whisk it together with the butter.
   
7. Add the vinegar and maple syrup. Add a bit of salt and pepper, and taste to see if more is needed.
   
8. Place the lentils in a large bowl.
   
9. Add the sweet potatoes. Pour the dressing over the lentils and sweet potatoes and toss to combine.
   
10. Add parsley and taste to see if more salt and pepper is needed. Top with goat cheese, if desired, and enjoy!
    

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