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Loaded Lentil Salad
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Loaded Lentil Salad

Loaded Lentil Salad

with Honey-Roasted Sweet Potatoes and Brussels Sprouts

French lentils are one of our favorite legumes. Although small, they pack a mighty nutritional punch with calcium, iron, phosphorous, and vitamins A and B. Our chefs tossed them with golden brown Brussels sprouts, honey-roasted sweet potatoes, and feta cheese for a pop of color, sweetness, and creaminess.

Tags:
Gluten-free
Veggie
Allergens:
Milk

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

Total Time35 minutes
DifficultyEasy

Ingredients

serving amount

½ cup

Lentils

12 ounce

Sweet Potatoes

1 unit

Red Onion

8 ounce

Brussels Sprouts

1 ounce

Pepitas

¼ cup

Feta Cheese

(Contains Milk)

2 tablespoon

Balsamic Vinegar

1 teaspoon

Herbes de Provence

1 unit

Veggie Stock Concentrate

1 jar

Honey

Not included in your delivery

unit

Olive Oil

unit

Salt

unit

Pepper

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Nutrition Values

/ per serving
Calories612 kcal
Energy (kJ)2561 kJ
Fat24 g
Saturated Fat5 g
Carbohydrate78 g
Sugar19 g
Dietary Fiber16 g
Protein24 g
Cholesterol9 mg
Sodium501 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

Peeler
Aluminum Foil
Baking Sheet
Pot
Pan
Strainer
Large Bowl

Instructions

Preheat and prep
1

Wash and dry all produce. Preheat oven to 425 degrees. Peel and cut sweet potato into ½-inch cubes. Halve, peel, and finely chop red onion. Trim, halve, and thinly slice Brussels sprouts into shreds.

Roast the sweet potatoes
2

Combine sweet potatoes, Herbes de Provence, 1 tsp honey, a large drizzle of olive oil, and a pinch of salt and pepper in a medium bowl. Spread onto a foil-lined baking sheet, and roast 11-13 minutes. Toss and roast until golden brown, another 11-13 minutes.

Cook the lentils
3

Heat a drizzle of olive oil in a medium pot over medium heat. Add onion and toss until softened, 4-5 minutes. Add lentils, stock concentrate, and enough water to cover lentils by 2 inches. Bring to a boil, then reduce to a low simmer until tender, 15-20 minutes.

Drain the lentils and cook the brussels sprouts
4

Add a large pinch of salt to lentils for the final 5 minutes. Drain, return to pot, and cover to keep warm. Heat a drizzle of olive oil in a medium pan over medium heat. Add Brussels sprouts and toss until slightly golden brown, 4-5 minutes. Season with salt and pepper.

Toss
5

Whisk together balsamic vinegar and a large drizzle of olive oil in a large bowl. Season to taste with salt and pepper. Toss in lentils, Brussels sprouts, and roasted potatoes. Season to taste with salt and pepper.

Plate
6

Serve topped with a sprinkle of feta cheese and pepitas. Enjoy!

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