Ingredients
1. 1 cup dried lentils
2. 3 sweet potatoes, peeled and chopped into bite-size chunks (1 small butternut squash works well too).
3. 1 small red onion, chopped
4. 3 Tablespoons olive oil
5. 1 1/2 teaspoons salt
6. 1 teaspoon ground black pepper
7. 1 1/2 Tablespoons balsamic vinegar
8. 1 cloves garlic, crushed
9. 1 medium apple, chopped (I like tart varieties like pippin, honeycrisp, etc).
10. 4 ounces crumbled goat cheese
Directions
1. Soak the lentils in water for 10 minutes. Meanwhile, boil water in a saucepan (enough to cover lentils). Add a dash of salt. Drain the lentils and add them to the boiling water. Cook the lentils in the boiling water for about 25 minutes (until tender). Drain the lentils and set aside.
2. Preheat the oven to 375 degrees. Toss the sweet potatoes and onions with 2 tablespoons olive oil, salt, and pepper on a cookie sheet. Roast for about 30 minutes, stirring once or twice...until sweet potatoes are tender. Cool slightly.
3. In a skillet, add the remaining 1 tablespoon of olive oil and crushed garlic. Saute over medium heat about 1 minutes. Add the cooked and drained lentils. Saute about 3 minutes. Pour the garlic-lentil mix into a large bowl and add the roasted sweet potatoes, spinach, and apple. The heat from the lentils and potatoes will wilt the spinach slightly. Add about 3 ounces of the goat cheese and balsamic vinegar. Stir to evenly combine.
4. To serve, divide salad among bowls and top with remaining goat cheese. mmm...mmm...good!
Difficulty?
Kelly's Kut Rating: This dish is so easy and so delicious. It can be prepared in about 1/2 an hour. The lentils and the sweet potatoes are the only things that really need to cook. Chopping is a minimum, so no bloodshed, scrapes, or bruises. Note: You could get this meal out in about 10 minutes if you had roasted the veggies and cooked the lentils ahead of time...in this case, all you would do is saute it all together.
Taste?
Renee's Mmmmm-gasm Scale: So, 51 Porter has a special place for Kelly's amazing wilted spinach salads, and this one was absolutely outstanding. When we took a trek to Costco, we decided to purchase a huge box of sweet potatoes, and seriously that was a smart choice, green check! First and foremost, the lentils added a nice texture contrast to the softer roasted sweet potato pieces that graced the salad. I think cooking the lentils in vegetable broth next time would be a good idea in order to add a little more flavor. The goat cheese was a delightful addition, however I would love to see some feta involved as well. Overall, the warm lentils, the sweet potatoes, and slightly melted cheese in a bed of spinach greens tickled my mouth pink with 9,5000 Mmmmm-gasms.
Looks?
Stephanie's Hotty Hot Hotness Rating: A beautiful, colorful fall salad!
