This salad can be a side of protein rich salad, or eaten as a light vegan meal in and of its own. Can be served cold or at room temperature.
1 cup black lentils
1 sweet potato
1 cup arugula leaves
¼ purple onion, sliced
Leaves from 3 sprigs of parsley or cilantro (optional)
1 tablespoon olive oil
1 tablespoon Balsamic vinegar
1 teaspoon honey or date honey (sylan)
Sea salt to taste
Optional: chili flakes
Bake the sweet potato for 30 minutes at 350F. When the potato has cooled-down, cut into large cubes. Optional: lightly saute the sweet potato cubes in a olive oil for added crunch and flavor.
Place lentils in a large saucepan, cover with lots of water and bring to a boil. Lower the heat, cover and simmer for 20-25 min. Check occasionally to see the water does not run out and add water if needed. When ready, the lentils should be “biteable” but not mushy. Strain and place the cooked lentils in a large bowl.
In a small bowl, mix all dressing ingredients together.
Add the dressing to the lentils. Add parsley or cilantro, arugula and purple onion and mix.
Gently combine the sweet potatoes with the salad.