Autumnal Roasted Sweet Potato & Lentil Salad

 In Kitchen & Bake

It’s that time of year!

The leaves are turning, the ground is awash with burnt oranges and golden browns. My woollen blazer has been brought to the front of the coat rack My favourite blanket is at the ready on the edge of the sofa. The crisp air is refreshing and welcomed.

My palette has changed with the season and I am craving wholesome, warm, nutritious yumminess.

I wanted to share this little recipe of mine. It’s quick, easy and cheap. Perfect for a midweek meal.

Serves 2
You will need:

1 Large Sweet Potato
2 Large Carrots
1 White Onion
Half a bulb of garlic
1 Head of Broccoli
5 Tbsp Olive Oil
4 Tbsp Soy Sauce
Plenty Salt & Pepper
200g Green Lentils

1 Chopping board
1 Sharp knife
1 Generously sized roasting dish
1 Small pan

Preheat your oven to 200°c
Do not peel your sweet potato or carrots but wash them in warm water.
Slice them into biteable chunks – try to make the sweet potato chunks a little larger as these will cook quicker.
Cut the broccoli – also into biteable chunks
Slice your onion
Peel your garlic cloves and cut them in half. I find carefully pressing the knife (flat side up) onto the garlic before peeled helps when removing the skin.

Leave the Broccoli to one side. Place the Sweet Potato, Carrots, Onion, Garlic into the roasting dish. Add plenty of salt & pepper. Drizzle 3 Tbsp of soy sauce and 3 Tbsp of olive oil over the veg and mix in with your hands.

Pop in the oven for 20 minutes.

Place your lentils in the pan with cold water. Bring to the boil. Drain, return to the pan and add boiling water. Boil until cooked. This usually takes about 15minutes but it does depend on how you like your lentils, I like mine on the al dente side of cooked.

After the Veg has been in the oven for 20 minutes. They will start to colour. Add the broccoli. Mix with a wooden spoon. Return to the oven for 15-20 minutes.

Drain your lentils. Rinse in cold water. (only for a second) Pop into your serving bowl. Add Salt, Pepper, Olive Oil and toss.

Remove the veg from the oven. They should look caramelised, make sure some of the edges are almost black (my favourite bits). Add to the lentils and toss.

Enjoy. If you don’t finish it in one sitting its also perfect served cold for lunch.

To get the best taste, try to buy locally sourced vegetables. I buy mine from Brimfields.

I also find it incredibly satisfying to eat my food in a good bowl, all the crocekery seen on this post is from my mumma’s shop.

Make sure you tweet me and let me know how you got on.

All the very best and see you in two weeks for my next blog 😘

Recommended Posts
Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt