Spiced Lentil Salad Lettuce Wraps
The best spiced lentil salad with roasted sweet potatoes, sweet dates, green olives and a light vinaigrette. Served over crisp lettuce for a satisfying, healthy lunch or dinner.
Servings: 6 -8 servings
Calories: 190kcal
Ingredients
- 1 1/2 cups dry Puy or beluga lentils
- 1 large sweet potato cut into 1/2 inch cubes
- 1/4 cup + 2 tbsp olive oil
- 3 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 2 tsp Dijon mustard
- 1 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp cardamom
- 1/2 tsp turmeric
- 1/4 tsp cinnamon
- 1 tsp salt
- 1/2 large red onion chopped
- 1/2 cup dates finely chopped
- 1/2 cup Castelvetrano olives torn
- 1 small bunch parsley chopped
- Bib lettuce cabbage leaves and/or crumbled feta for serving
Instructions
- Preheat the oven to 400º F and line a rimmed baking sheet with parchment.
- Toss the cubed sweet potatoes with 2 tbsp of olive oil and a pinch of salt. Roast for 30-35 minutes or until crisp.
- Meanwhile, place the lentils in a pot and cover with a couple inches of water. Bring to a boil then reduce to a simmer and cook for 15-20 minutes, until tender. Drain the lentils and rinse under cold water to prevent them from getting mushy.
- To make the dressing, add 1/4 cup olive oil, apple cider vinegar, maple syrup, Dijon mustard, spices and salt to a jar with a tight fitting lid. Shake to combine.
- Once the sweet potatoes and lentils have finished cooking, add them to a large bowl along with the onion, dates, olives and parsley. Pour over dressing (you may not need it all) and toss to combine. Serve with bib lettuce and crumbled feta if desired.
Notes
Recipe inspired by The Best Lentil Salad Recipe Ever from My New Roots
Nutrition
Serving: 1g | Calories: 190kcal | Carbohydrates: 28g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 575mg | Fiber: 6g | Sugar: 14g