If you’re on the hunt for a salad that’s both hearty and bursting with flavor, you’re going to adore this Du Puy Lentil Salad with Fennel and Roasted Sweet Potatoes Recipe. It’s one of those dishes that feels fancy but comes together surprisingly easily, making it perfect for weeknights or when you want to impress without stress. I absolutely love how the earthy lentils pair with the sweet, caramelized potatoes and the crunchy, fragrant fennel — it’s like a party of textures and tastes in every bite. Let me walk you through all the delicious details!
Why You’ll Love This Recipe
- Nutrient-Packed: Du Puy lentils are fantastic for protein and fiber, making this salad satisfying and healthful.
- Flavor Harmony: The sweetness of roasted sweet potatoes perfectly balances the slight anise flavor of fennel.
- Versatile & Easy: I love how you can serve this as a side or a main — and it comes together with simple pantry staples.
- Make-Ahead Friendly: You can prep components ahead and assemble when ready, perfect for busy days.
Ingredients You’ll Need
Choosing fresh and quality ingredients here really pays off. For instance, opting for organic sweet potatoes means you can leave the skins on for extra texture and nutrition if you want. Also, if you can’t find Le Puy lentils nearby, brown lentils make a great backup without compromising taste.
- Le Puy lentils: These little guys hold their shape beautifully and have a slightly peppery bite that’s unbeatable.
- Sweet potatoes: I peel mine unless organic, then I keep the skins on for extra nutrients and earthiness.
- Coconut oil: Using melted coconut oil gives a subtle hint of sweetness to the roasted potatoes.
- Onion & garlic powder: These are fantastic for layering flavor on the sweet potatoes before roasting.
- Dried thyme: Thyme is my go-to herb here—it brings warmth and earthiness both to the potatoes and fennel.
- Sea salt & pepper: Essential for seasoning every layer perfectly, don’t skimp on fresh ground pepper.
- Red onion: Sliced thinly, it sautés into sweet, tender ribbons that complement the salad beautifully.
- Garlic cloves: Chopped fresh garlic adds a lovely punch when sautéd with the onion.
- Fennel bulbs: Thinly sliced fennel brings a fresh, crisp crunch and a subtle anise flavor that I adore.
- Extra virgin olive oil: The foundation of the dressing—choose a fruity, high-quality one for best results.
- Lime juice: Adds brightness and zest, balancing the richness of oils and potatoes.
- Honey: Just a touch adds a gentle sweetness that lifts the whole salad.
- Lettuce (red oak, romaine, arugula): A mix keeps every bite interesting with different textures and flavors.
- Cherry tomatoes: Their juicy bursts add freshness and a pop of color.
Variations
One of the best parts of this Du Puy Lentil Salad with Fennel and Roasted Sweet Potatoes Recipe is how easy it is to make it your own. I often tweak it depending on the season or what’s in my fridge, and it always works out great.
- Add some nuts or seeds: Toasted walnuts or pumpkin seeds add lovely crunch and a nutty flavor—my family especially loves that touch.
- Switch up the greens: Instead of lettuce, try baby spinach or kale for a different texture and nutrition boost.
- Make it spicy: Toss in a pinch of chili flakes or a drizzle of harissa oil in the dressing for a kick.
- Vegetarian to vegan: This recipe is already vegan-friendly, but you can also sprinkle nutritional yeast for a cheesy note without dairy.
How to Make Du Puy Lentil Salad with Fennel and Roasted Sweet Potatoes Recipe
Step 1: Soak and Cook the Lentils
First things first: soak your lentils for at least 2 hours. This little step really helps reduce cooking time and makes them easier to digest. When you’re ready, rinse them well and cook in water covering about 5cm above the lentils. Cook for 15-20 minutes until tender but not mushy. I like to turn the heat off and let them sit in the salty water for 10-15 minutes; it helps them absorb extra flavor and stay firm. Then drain and rinse again with cool water to stop cooking.
Step 2: Roast the Sweet Potatoes to Perfection
Preheat your oven to 200°C (392°F). Slice the sweet potatoes about half a centimeter thick — don’t worry about perfect measurements; just aim for even slices so they cook uniformly. Toss them in melted coconut oil, then sprinkle the onion powder, garlic powder, thyme, sea salt, and pepper evenly on both sides. Arrange them on a baking sheet lined with parchment paper for easy cleanup. Roast for around 40 minutes, flipping halfway through. If you want them extra crispy around the edges, turn on the broiler for the last 2-3 minutes, but watch carefully to prevent burning. There’s nothing like that caramelized edge on sweet potatoes to make this salad shine!
Step 3: Sauté the Fennel and Onions
While your potatoes roast, slice your fennel bulbs thinly — this is easier if you cut them in half lengthwise, then slice sideways. Heat 1 teaspoon of coconut oil in a large pan over medium-high heat. Add the sliced red onion first and sauté for about 5 minutes until fragrant and translucent. Then stir in the chopped garlic, cooking for another 1-2 minutes. Toss in the fennel slices and a teaspoon of thyme, stirring to coat. Add a splash of water and cover with a lid to let the fennel steam and soften for 15-20 minutes. Season with salt and pepper towards the end — this step gives the fennel a tender, rich flavor that’s a highlight of the salad.
Step 4: Whip Up the Bright & Zesty Dressing
Make your dressing by whisking together the extra virgin olive oil, fresh lime juice, and honey in a small bowl. Season with salt and pepper to taste. The lime juice adds just the right zing to brighten all the roasted and sautéed flavors, while a touch of honey balances acidity with gentle sweetness. Set this aside to let the flavors meld while you finish assembling the salad.
Step 5: Assemble and Serve
Wash and chop your lettuce mix and halve the cherry tomatoes. On a large serving plate or bowl, start by spreading the greens, then layer on the cooked lentils, followed by the cherry tomatoes and the tender fennel mixture. Finish by topping everything with the roasted sweet potato slices—this makes for such a beautiful presentation! Drizzle generously with the dressing just before serving. I like to toss gently to coat everything evenly. It’s a wonderful melody of flavors and textures that’s as satisfying as it is nourishing.
Pro Tips for Making Du Puy Lentil Salad with Fennel and Roasted Sweet Potatoes Recipe
- Don’t skip soaking your lentils: It really cuts down cooking time and helps keep the lentils tender but firm.
- Even slices matter: Slicing your sweet potatoes evenly ensures they roast uniformly and crisp up nicely.
- Steam fennel gently: Covering the pan while sautéing fennel softens it perfectly without losing crunch.
- Watch the broiler closely: Sweet potatoes can go from golden to burnt in seconds, so keep an eye on them!
How to Serve Du Puy Lentil Salad with Fennel and Roasted Sweet Potatoes Recipe
Garnishes
I love to finish this salad with a sprinkle of toasted pumpkin seeds or toasted pine nuts for crunch and a handful of fresh chopped herbs like parsley or chives to add brightness. A few crumbles of feta or goat cheese are heavenly if you’re not keeping it vegan — the creaminess contrasts wonderfully with the crunchy fennel and sweet potatoes.
Side Dishes
This salad pairs beautifully with grilled chicken, roasted salmon, or a simple crusty bread to soak up the dressing. When I made this for my family last time, we served it alongside lemon-herb grilled chicken thighs, and it was a total hit — the salad added a fresh, light counterbalance to the juicy meat.
Creative Ways to Present
For special brunches or dinner parties, I like to assemble this salad in individual glass jars or clear bowls so guests can see all the colorful layers—greens, lentils, tomatoes, fennel, and golden sweet potatoes. It looks beautiful and feels fancy without added effort, and guests love the personal touch.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate until you’re ready to eat to prevent the salad from getting soggy—this trick keeps everything fresh and crisp even the next day.
Freezing
The roasted sweet potatoes freeze well on their own, but I don’t recommend freezing the whole salad assembled. The fresh greens and fennel don’t hold up after freezing and thawing, so it’s best to make smaller batches if you want frozen leftovers.
Reheating
Reheat any leftover sweet potatoes gently in the oven or on a skillet to bring back some crispness. Lentils can be enjoyed cold or warmed in the microwave with a splash of water to keep them moist. Assemble with fresh greens and dressing just before serving.
FAQs
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Can I use other lentils instead of Du Puy lentils?
Absolutely! While Du Puy lentils are preferred for their texture and flavor, you can use brown lentils as a great substitute. Just keep an eye on cooking time as some lentils might cook faster or slower. Avoid red lentils for this salad since they tend to become mushy and lose their shape.
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How can I slice fennel thinly without it falling apart?
Cut the fennel bulb in half lengthwise to create a stable flat base, then slice across the width in thin half-moon shapes. Using a sharp knife or mandoline slicer helps achieve even, thin slices without crushing the delicate layers.
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Can I make this salad ahead of time?
Yes! To keep the salad fresh, roast the potatoes and cook the lentils in advance, then store them separately. Prepare the fennel topping and dressing, too. Assemble the salad just before serving to keep the greens crisp and flavors vibrant.
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Is this recipe vegan?
Yes, this Du Puy Lentil Salad with Fennel and Roasted Sweet Potatoes Recipe is naturally vegan. Just be sure to use a plant-based sweetener for the honey, such as agave or maple syrup, if you want to keep it fully vegan.
Final Thoughts
This Du Puy Lentil Salad with Fennel and Roasted Sweet Potatoes Recipe has become one of my go-to dishes when I want something delicious that feels both nourishing and a little special. It’s perfect for welcoming friends over, packing for lunch, or just treating yourself after a busy day. I love sharing it with friends because it’s proof that you don’t need complicated ingredients or hours in the kitchen to create something memorable. Give it a try—we might just have found your new favorite salad!
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Du Puy Lentil Salad with Fennel and Roasted Sweet Potatoes Recipe
- Prep Time: 2 hr
- Cook Time: 40 min
- Total Time: 2 hr 40 min
- Yield: 2-4 servings
- Category: Salad
- Method: Roasting
- Cuisine: French
- Diet: Vegan
Description
A vibrant and hearty vegan salad featuring tender Du Puy lentils, roasted sweet potatoes, and sautéed fennel with red onions. This flavorful dish is complemented by a zesty lime-honey dressing and fresh greens, making it perfect as a wholesome appetizer or satisfying main course.
Ingredients
Lentils
- 1 cup Le Puy lentils (or brown lentils if unavailable), soaked for at least 2 hours
Sweet Potatoes
- 2 sweet potatoes, peeled if not organic
- 1 tsp coconut oil, melted
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 tsp dried thyme
- Sea salt, to taste
- Pepper, to taste
Fennel and Onion
- 1 tsp coconut oil, melted
- 1 medium red onion, cut sideways and thinly sliced
- 4-5 garlic cloves, chopped
- 2 small fennel bulbs or 1 large, thinly sliced
- 1 tsp dried thyme
- Sea salt, to taste
- Pepper, to taste
Dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp lime juice (from 1 lime)
- 1 tsp honey
- Salt and pepper, to taste
Salad Base
- Lettuce of choice (red oak, romaine, arugula)
- Handful of cherry tomatoes
Instructions
- Soak Lentils: Soak the lentils for at least 2 hours before cooking to reduce cooking time and improve digestibility.
- Preheat Oven and Prepare Sweet Potatoes: Preheat your oven to 200°C (392°F). Slice the sweet potatoes into approximately 0.5 cm thick slices. Coat evenly with 1 tsp melted coconut oil.
- Season and Roast Sweet Potatoes: Lay the sweet potato slices on a baking sheet lined with parchment paper. Sprinkle both sides evenly with onion powder, garlic powder, dried thyme, sea salt, and pepper. Roast for 40 minutes or until tender with crispy edges. Optionally, finish under a broiler briefly to crisp further, watching carefully to prevent burning.
- Cook Lentils: Drain and rinse the soaked lentils. Transfer them to a medium pot and cover with water about 5 cm above lentils. Cook over medium heat for 15-20 minutes or until tender, adjusting for soaking time. Turn off heat, add 1/2 tsp sea salt, stir, and let lentils rest in salty water for 10-15 minutes. Then drain and rinse.
- Prepare Fennel and Onion: Thinly slice the fennel bulbs and set aside. In a large pan, heat 1 tsp coconut oil over medium-high heat. Add sliced red onion and sauté for about 5 minutes until fragrant and translucent. Add chopped garlic and sauté 1-2 more minutes.
- Cook Fennel: Add fennel slices and 1 tsp dried thyme to the pan, toss to combine. Add a splash of water, cover with a lid, and sauté on medium heat for 15-20 minutes until the fennel is tender. Season with sea salt and pepper to taste.
- Make Dressing: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp lime juice, and 1 tsp honey. Season with salt and pepper to taste and set aside.
- Prepare Salad Base: Wash and chop your choice of lettuce and halve or quarter cherry tomatoes.
- Assemble the Salad: Serve by layering the salad components either in a large bowl, on a big serving plate, or on individual plates. Begin with lettuce, followed by lentils, then tomatoes, fennel, and top with roasted sweet potatoes. Drizzle the dressing over the top and enjoy!
Notes
- This salad is vegan, nutrient-dense, and works well as both an appetizer or a main course.
- If you can’t find Du Puy lentils, use brown lentils as a substitute, but keep in mind the cooking time may vary.
- When slicing fennel, trimming the stalks and carefully removing tough core pieces helps maintain tenderness.
- Broiling the sweet potatoes at the end of roasting adds extra crispiness but watch closely to avoid burning.
- The lime-honey dressing adds a refreshing tang and slight sweetness that balances the savory flavors perfectly.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 12 g
- Protein: 12 g
- Cholesterol: 0 mg
