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Mediterranean Lentil Salad | With Oven-Baked Sweet Potatoes
(0)
40 min
Under an hour
Gurkerl Küche
Ein farbenfroher, vollwertiger Hauptspeisensalat für die herbstliche Genießer-Küche: Nussig-würzige Beluga-Linsen treffen auf im Backrohr geröstete Süßkartoffelwürfel, frischen Rucola, rote Zwiebeln und cremig-würzigen Feta. Verfeinert mit gerösteten Walnüssen und einer aromatischen Zitronen-Thymian-Vinaigrette. Reich an pflanzlichen Proteinen, vegetarisch und von Natur aus glutenfrei.
Ingredients
Preparation method
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.
Peel the sweet potatoes and cut them into approx. 1.5 cm cubes. In a bowl, toss thoroughly with 15 ml olive oil, half of the plucked thyme leaves, and a little salt and pepper. Spread evenly on the baking sheet and roast in the oven for approx. 22–25 minutes until golden brown and tender.
Meanwhile, rinse the beluga lentils in cold water using a sieve. Bring to a boil in a small pot with plenty of salted water and cook over medium heat for approx. 20–25 minutes until al dente. Then drain through a sieve and let the steam evaporate briefly.
Chef's tip
Marinate while lukewarm: Mixing the lentils with the dressing while they are still lukewarm allows them to absorb the fruity lemon and herb flavours especially intensely.
Meal-prep tip: The salad is wonderful to prepare a day in advance. In this case, simply fold in the rocket and feta just before serving so that everything stays crisp and fresh.
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