Sweet Potato and Lentil Salad

In grocery stores back home the deli cases offer a huge selection of what they call “salads” though none of the dishes actually have lettuce or greens in them. It’s a very Midwestern thing, I think, to have these giant bowls of goodness loaded with mayonnaise, pasta, potatoes, meats, and occasionally vegetables and to sell them for only $4.95/pound.

sweet potato and lentil salad

There’s potato salad (Polish or German, there’s a difference), pasta salad, tuna salad, fruit salad, grasshopper salad (a delicious combination of Cool Whip, mint flavoring, green food coloring, and crushed Oreos). The list goes on.

The traditional Midwestern response: “Kale? Escarole? Radicchio? Just who do you think you are? Those don’t belong in a salad! Now go get me a can of cream of mushroom soup for tonight’s hot dish…”

sweet potato and lentil salad

Aaaaaaaaanywho. That loose definition of what constitutes a salad led me to make this delish dish. Creamy sweet potatoes, protein-packed lentils, tart apples and meaty mushrooms are combined to make an incredibly filling vegetarian dish. A drizzle of balsamic reduction and a healthy sprinkling of a nice salty cheese balances out this warm and filling Sweet Potato and Lentil Salad. Make a large batch of it at the beginning of the week and eat for days or make for a group and a delicious side dish to go along with a roast chicken.

sweet potato and lentil salad

Sweet Potato and Lentil Salad (makes 4 servings)

2 tablespoons olive oil, divided

¼ medium red onion, chopped

1 clove garlic, minced

8 ounces cremini mushrooms, sliced

1 tart apple (such as Cortland), chopped

1 medium sweet potato, steamed, peeled, and chopped

1 cup cooked lentils

Balsamic vinegar reduction, see recipe below

2-4 ounces sharp white cheddar cheese, for serving (optional)

Salt to taste

Heat 1 tablespoon of oil in a large skillet over medium heat. Add onion, stirring to coat with oil, and cook until translucent, about 3 minutes. Add garlic and stir until fragrant, about 30 seconds.

Add mushrooms, sprinkle with salt, and cook until mushrooms begin to soften and release juices. Add remaining oil, apples, sweet potato, and lentils. Cook until warmed through, about 5 – 10 minutes.

Divide among bowls and top with balsamic vinegar reduction and cheese. Serve immediately.

Balsamic Vinegar Reduction

½ cup balsamic vinegar

Place vinegar in a medium saucepan and bring to boil over high heat. Reduce heat to medium and simmer for 5 – 10 minutes, or until reduced by half, stirring occasionally. Remove from heat, allow to cool slightly. The reduction will thicken as it cools.

sweet potato and lentil salad

Totally worth $4.95/pound.

Comments

  1. I never would have thought of making sweet potatoes and lentils into a salad! I have them together in a soup, but I never thought of them as a salad. Thanks.

  2. megbek says:

    That sounds so delicious – and I’ve never had lentils before, EVER! Very creative salad. 🙂 I’m intrigued by this reduction – is it something you have to use immediately or can you bottle it up and it keeps?

    • It was only the second time I had tried lentils – and I’m hooked! If you cook them right, you can use them for virtually anything.
      And the reduction can totally be made and stored. I’ve only ever kept mine around for about a week or so. I make it, let it cool, and store it in an airtight container in the fridge. Just reheat and use!

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