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Lentil Sweet Potato Salad

Lentil Sweet Potato Salad

Prep Time 29 minutes
Cook Time 30 minutes
Total Time 59 minutes
Servings 8
Author Recipe Idea Shop/Lois Carter Crawford



  • 1 pound French green lentils
  • 3 large sweet potatoes
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon ground nutmeg
  • Salt to taste (optional)
  • Pepper to taste
  • 1 Gala apple (cored and diced)
  • 3 green onions (sliced in rounds white and green parts)
  • 2 cloves garlic (minced)
  • 1/4 cup chopped parsley
  • 2 cups baby spinach


  • 3/4 cup olive oil
  • 1/4 cup lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 garlic cloves (minced)



  1. Boil the lentils in a pot of water until they are done, yet still crisp, approximately 20-30 minutes. Do not overcook or they will be mushy. (Check frequently.)

  2. Drain and rinse lentils, and set aside.

  3. Heat oven to 450F degrees.

  4. Peel and slice the sweet potatoes into 1/4-inch rounds.
  5. Place the sweet potato slices in a bowl and top with about 2 tablespoons olive oil.

  6. Sprinkle with rosemary leaves, nutmeg, a tiny bit of salt and pepper.
  7. Spread them evenly in a single layer on a jelly roll pan or cookie sheet that you have covered in parchment paper.
  8. Roast potatoes in a 450-degree oven for 20 minutes.
  9. Turn the slices over and roast for another 10 minutes. (Watch carefully so they don't burn.)
  10. While potatoes are cooking, add a little water to the apple pieces and cook them in the microwave for about 3 minutes. Drain.

  11. In a skillet on top of the stove, sauté the onions and garlic in a little olive oil until the flavors are enhanced; add the drained apples.


  1. Whisk together remaiing olive oil, lemon, salt, pepper and garlic until emulsified.

Put It Together

  1. In a large bowl combine the lentils, sweet potatoes, apples and onions mixture.

  2. Pour the dressing over the salad and mix gently.

  3. Serve over a bed of baby spinach.