Black Lentil Salad (Vegan)

A platter of black lentil salad with a bowl of pepitas and a basket of apples.

This Black Lentil Salad is loaded with whole, nutrient dense foods for a hearty and healthy dish. Serve this lentil salad as its own meal or as a substantial side.

Course Salad

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 246

Author Elizabeth

Ingredients

2 Small Sweet Potatoes, cubed (about 450grams / 4 cups cubed)
1 Yellow Onion small diced
4 Cloves Garlic minced
1 Teaspoon Salt
½ Teaspoon Thyme
½ Teaspoon Chili Powder
¼ Teaspoon Black Pepper
2 Cups Black Beluga Lentils
1 Large Apple diced
¼ Cup Pepitas
5 Ounces Arugula

Dressing

2 Tablespoons Water
2 Tablespoons Dijon Mustard
2 Tablespoons Apple Cider Vinegar
1 Tablespoon Maple Syrup
1 Teaspoon Salt
½ Teaspoon Pepper

Instructions

Preheat the oven to 450°F. Line a baking sheet with parchment paper. Add the sweet potato and bake for 25 minutes, stirring halfway through to brown multiple sides of the sweet potato.
Meanwhile, in a large pot, sauté the onion over medium heat for 3-5 minutes until starting to soften.
Add the garlic, salt, thyme, chili powder, and pepper. Stir.
Add the lentils and 5 cups of water. Bring to a boil then simmer for 15-20 minutes, until the lentils are tender. Drain off any excess water.
Meanwhile, mix the dressing ingredients
When lentils and sweet potatoes are ready, toss with the arugula, apple, pepitas, and dressing.

Nutrition