LENTIL & BRUSSEL SPROUT SALAD
1 cup lentils, soaked in cold water for 4-6 hours
1 sweet potato, peeled and cubed
1 large red onion, peeled and chopped
2 tbsp olive oil, for roasting
2 tsp salt, for roasting
10 large raw brussels sprouts, washed and shredded
1/4 cup of balsamic vinegar
2 tbsp sun dried tomatoes
Half a lemon
Soak the lentils overnight for preference or the good part of the day (4-6 hours is usually adequate). To cook, put up a vegetable steamer full of enough water to steam for 20-25 minutes to boil. Rinse the soaked lentils in plenty of cold water and put them up to steam with the lid on (turn the water to a rolling boil once the water reaches full boil). When the lentils are tender, but still firm, remove them from the steam heat, this should take about 20-25 minutes. Set aside in a bowl to cool a few minutes.
While the lentils are cooking, heat the oven to 200 degrees and oil a flat baking tray. Toss the chopped sweet potato & red onion in the oil and salt and lay flat on the baking tray. Bake until golden, about 30 minutes all in, being sure to turn at the 15 minute mark to ensure evenness.
While you roasting vegetables are in the oven, shred your brussels sprouts and prepare the dressing. While the lentils are still warm, toss them in a little of the dressing – this will mean the lentils get well coated in flavour before they cool. Once the vegetables are done, remove from the oven and allow to cool. When all of the ingredients are at room temperature, toss the roasted vegetables, lentils, brussel sprouts, sun dried tomatoes and dressing together.
Note please adjust the amount of dressing you use to your taste. Then squeeze a small bit of lemon over the top. Delicious!