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French Lentil Salad with Brussels Sprouts, Honey-Roasted Sweet Potatoes, and Feta

French Lentil Salad with Brussels Sprouts, Honey-Roasted Sweet Potatoes, and Feta

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Here it is, your new go-to for a quick and healthy weeknight dinner. We’re tossing hearty lentils with shredded 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-freeVeggie
Allergens:Milk

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 can

Lentils

12 ounce

Sweet Potato

1 unit

Red Onion

1 ounce

Pepitas

2 ounce

Feta Cheese

(ContainsMilk)

8 ounce

Brussels Sprouts

2 tablespoon

Balsamic Vinegar

1 teaspoon

Honey

1 unit

Veggie Stock Concentrate

1 teaspoon

Italian Seasoning

Not included in your delivery

8 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3112.896 kJ
Calories744 kcal
Fat32 g
Saturated Fat8 g
Carbohydrate91 g
Sugar26 g
Dietary Fiber17 g
Protein29 g
Sodium659 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.
Instructionsarrow up iconarrow up icon
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1

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

2

In a medium bowl, whisk together 1 tablespoon olive oil, 1 teaspoon honey, and the Italian seasoning. Add the sweet potatoes, toss, and season with salt and pepper. Spread the potatoes out on a baking sheet and roast for 20 minutes, tossing halfway through cooking, until golden brown and tender.

3

Heat 1 teaspoon olive oil in a small pot over medium heat. Add the onion and cook, tossing, for 5 minutes, until softened. Season with salt and pepper. Add the lentils, stock concentrate, and enough water to cover the lentils by 2 inches. Bring to a boil, then reduce to a simmer for 15-20 minutes, until lentils are tender. Once tender, drain, return the pot, and season with salt and pepper. Keep covered until the rest of the meal is ready.

4

While the lentils cook, heat 1 teaspoon olive oil in a large pan over medium-high heat. Add the Brussels sprouts and season with salt and pepper. Cook, tossing, for 3 minutes, until softened and slightly crispy. Set aside.

5

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

6

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