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French Lentil Salad

French Lentil Salad

with Honey Roasted Sweet Potatoes and Brussels Sprouts

Recipe Development Team
Recipe Development TeamPublished on February 04, 2016

Here it is, your new go-to for a quick and healthy weeknight dinner. We’re tossing hearty lentils with Brussels sprouts and honey-roasted sweet potatoes for the perfect combination of flavor and texture. A sprinkling of feta and pepitas finishes the dish off with a bite.

Tags:
Gluten-free
Veggie
Allergens:
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

½ cup

Lentils

12 ounce

Sweet Potatoes

1 unit

Red Onion

8 ounce

Brussels Sprouts

1 ounce

Pepitas

2 ounce

Feta Cheese

2 tablespoon

Balsamic Vinegar

1 teaspoon

Italian Seasoning

1 unit

Veggie Stock Concentrate

1 ounce

Honey

Not included in your delivery

2 tablespoon

Olive Oil

box

Salt

box

Pepper

Nutrition Values

/ per serving
Calories672 kcal
Energy (kJ)2811.6 kJ
Fat27 g
Saturated Fat7 g
Carbohydrate85 g
Sugar24 g
Dietary Fiber17 g
Protein27 g
Sodium661 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Bowl
Pot
Strainer
Pan
Large Bowl
Whisk

Instructions

Prep the ingredients
1

Preheat the oven to 425 degrees. Peel and cut the sweet potato into ½-inch cubes. Halve, peel, and finely chop 1 cup red onion. Trim and thinly slice the Brussels sprouts into shreds.

Roast the sweet potatoes
2

In a medium bowl, toss together the sweet potatoes, 1 teaspoon honey, a large drizzle of olive oil, and the Italian seasoning. Spread out on a baking sheet and roast for 20-25 minutes, tossing halfway through cooking, until golden brown.

3

Cook the onions: Heat a drizzle of olive oil in a medium pot over medium heat. Add the onion and cook, tossing for about 5 minutes, until softened.

4

Cook the lentils: Add in the lentils, stock concentrate, and enough water to cover the lentils by 2 inches. Bring to a boil, reduce to a simmer, and cook for 15-20 minutes, or until tender. Five minutes before they are done, season with a large pinch of salt. Once tender, drain, return to the pot, and cover to keep warm.

Sauté the Brussels sprouts
5

Heat a drizzle of oil in a medium pan over medium heat. Add the Brussels sprouts to the pan and cook, tossing for 4-5 minutes, until slightly golden brown. Season to taste with salt and pepper.

Assemble the French lentil salad
6

In a large bowl, combine the balsamic vinegar and a pinch of salt and pepper. Slowly whisk in a large drizzle of olive oil. Toss in the warm lentils, Brussels sprouts, and roasted sweet potatoes. Season to taste with salt and pepper.

7

Finish and plate: Serve the French lentil salad with a sprinkle of feta and pepitas on top. Enjoy!

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