Lentil and Sweet Potato Salad

When I think of beans in a salad, I generally picture either an actual bean salad or a few chickpeas as one of many toppings on greens. I never think of lentils. I never think of sweet potatoes either. But when I was set on combining lentils and sweet potatoes, my favorite search result was this lovely salad that included both. A lentil and sweet potato salad? This mixes two ingredients that I adore, are insanely cheap and healthy. Count me in.

If I had been smart enough, I would have eaten this while I was sick. Sweet potatoes are packed with Vitamin A, walnuts are high in iron, zinc, and Vitamin E, and lentil are a great source of protein and fiber. Not to mention the fact that they taste heavenly in combination. If I’m being honest, which I always am with food, the health factor didn’t tip the scales when I decided to make it. However, I feel good now. You know, now that I’m full and not so hangry.

Whether you eat this while the lentils and sweet potato are still warm or you have another with the cold leftovers, it is equally appealing. I speak from experience. This made three satisfying salads for me as a light meal. It would also make a good, heavier side salad for a smoky pea soup or french five onion soup, or even some roast chicken.

Lentil and Sweet Potato Salad

Recipe below the cut.

Lentil and Sweet Potato Salad

Originally from Kath Eats REAL FOOD


  • 1/2 cup green lentils, rinsed
  • 2 small or 1 large sweet potato
  • Handful of walnuts, roughly chopped
  • Palmful of dates, roughly chopped
  • 1 tsp dijon mustard
  • 1 tsp balsamic vinegar
  • 1 tsp maple syrup
  • Olive Oil
  • Pinches of kosher salt + ground pepper
  • Salad Greens


  1. Cook lentils in a pot until tender using a 4:1 water to lentils ratio. Bring to boil, reduce to simmer and cook for about 30 minutes on low.
  2. Dice sweet potato. Put into a baking dish and toss with olive oil, salt and pepper. Bake at 400F for about 30 minutes or until tender but not too soft.
  3. Chop dates and walnuts.
  4. Combine mustard, vinegar and maple in a jar and shake to combine.
  5. When lentils and potato are done, toss everything together and serve over chopped salad greens.


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