Lentil Salad With Roasted Sweet Potatoes and Queso Fresco

“From about.com, posting for ZWT 7, South America. This combines two of my favorite things, lentils and sweet potatoes! Recipe is credited to Marian Blazes, who says "Toss it all together and serve warm, adding a few baby spinach leaves for something green. This is a healthful salad that everyone will enjoy. " Servings are a guess...please help me if this needs correcting!”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 400 degrees.
  2. Toss the cubed sweet potatoes and the chopped red onion with 2 tablespoons olive oil, the SazonGoya seasoning packet, and salt and pepper.
  3. Place vegetables in a roasting pan and roast, gently stirring every 10 minutes or so, until potatoes are starting to brown around the edges and appear slightly crispy. Let cool.
  4. While potoatoes are roasting, bring the lentils to a boil in the 2 cups of water with 1 teaspoon salt.
  5. Simmer lentils gently until tender, about 25 minutes.
  6. Drain lentils well, and let cool completely. Place lentils in a bowl and toss with 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, and the juice of one lime.
  7. Stir in the sweet potatoes and onions, chopped red pepper, and queso fresco, and gently toss to mix. Season with salt and pepper to taste.

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