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Rosemary Roasted Sweet Potato and Lentil Salad

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“This looks like a yummy salad for my fall lunches.”
READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375. Cook lentils in water with onion and garlic. Season to taste with salt and pepper.
  2. Cut sweet potatoes into a small dice. Toss with 1 tablespoon olive oil and 1-2 tablespoons rosemary, salt and pepper. Toss to coat and spread on a baking sheet.
  3. Bake until soft. Remove from the oven and toss with the lentils, remaining olive oil and rosemary. Serve hot or at room temperature.

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