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
Scale
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
