Black Lentil Salad (Vegan)
This Black Lentil Salad is loaded with whole, nutrient dense foods for a hearty and healthy dish. Serve this lentil salad as its own meal or as a substantial side.
Author:
Elizabeth | At Elizabeth's Table
Serves:
8
Prep:
15
minutes
Cook:
30
minutes
TOtal:
45
minutes
Ingredients
- 2 Small (450 g) Sweet Potatoes, cubed (about 4 cups cubed)
- 1 Yellow Onion, small diced
- 4 Cloves Garlic, minced
- 1 Teaspoon Salt
- 1/2 Teaspoon Thyme
- 1/2 Teaspoon Chili Powder
- 1/4 Teaspoon Black Pepper
- 2 Cups Black Beluga Lentils
- 1 Large Apple, diced
- 1/4 Cup Pepitas
- 5 Ounces Arugula
Dressing
- 2 Tablespoons Water
- 2 Tablespoons Dijon Mustard
- 2 Tablespoons Apple Cider Vinegar
- 1 Tablespoon Maple Syrup
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
Instructions
- Preheat the oven to 450°F. Line a baking sheet with parchment paper. Add the sweet potato and bake for 25 minutes, stirring halfway through to brown multiple sides of the sweet potato.
- Meanwhile, in a large pot, sauté the onion over medium heat for 3-5 minutes until starting to soften.
- Add the garlic, salt, thyme, chili powder, and pepper. Stir.
- Add the lentils and 5 cups of water. Bring to a boil then simmer for 15-20 minutes, until the lentils are tender. Drain off any excess water.
- Meanwhile, mix the dressing ingredients
- When lentils and sweet potatoes are ready, toss with the arugula, apple, pepitas, and dressing.
