Warm salads are good travel companions on cold days: in this case we combine lentils and sweet potatoes – but you can also use pumpkin, carrots or a mixture of the three – and top them with some feta cheese. The earthy note of the lentils pairs well with the sweetness of the sweet potato and the fresh acidity of the cheese forms the perfect counterpoint.
This recipe is inspired by a recipe published by Yossy Arefi in the New York Times. The original recipe uses a vinaigrette based on toasted butter, which, although sweet, seemed too heavy for this recipe, which, by the way, is perfect for facing winter with a certain joy. You can top off the salad with any aromatic herb of your choice—thyme, mint, or parsley work well—but if you don't have it on hand, don't overcomplicate it.
Time: 25 minutes
Difficulty: None (although it will take a little longer if you cook the lentils yourself than if you buy them already cooked)
Ingredients
For 4 people
- 600g sweet potatoes
- 200g raw Pardine lentils (or a jar with about 500g cooked lentils)
- 150-200 g feta cheese
- Extra virgin olive oil
- Vinegar to taste
- 1 teaspoon honey
- Salt
- Black pepper
- Aromatic herbs (optional)
instructions
1.
If using raw, cook the lentils in plenty of lightly salted water. When they are ready, drain them and reserve them. The cooking water can be saved for adding to a soup or broth.
2.
Preheat the oven to 180°C. Peel the sweet potatoes and cut them into cubes a few centimeters thick. Season with two tablespoons of olive oil, a little salt and pepper and spread on an ovenproof tray. Roast until tender and darkening around the edges, about 20 minutes.
3.
Turn off the oven, leave the tray of sweet potatoes there, and put another bowl of lentils in there to keep them warm.
4.
Heat six tablespoons of olive oil in a pot. As soon as you take it off the heat, add two tablespoons of vinegar – or to taste – and a teaspoon of honey. Mix well, adjust salt and pepper.
5.
Serve with the lentils as a base, add the sweet potatoes, season with the warm vinaigrette and stir gently. Top with the crumbled feta cheese and serve, with some aromatic herbs on top if desired.
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