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Warm Lentil and Sweet Potato Salad With Maple Vinaigrette

Warm Lentil and Sweet Potato Salad With Maple Vinaigrette 6.000

James M. Thresher for The Washington Post

Nourish Oct 27, 2010

Here, the sweet potato balances the earthiness of the lentils, and the maple syrup vinaigrette provides a seasonal complement.

When you mix the salad together, even if you do it gently, the sweet potato chunks will break apart a bit. The effect is homey and delicious.


Servings: 6
Ingredients
  • 1 large or 2 medium sweet potatoes (1 pound)
  • 1 cup green or brown lentils, rinsed and picked clean of any foreign matter
  • 1 1/2 tablespoons apple cider vinegar
  • 1 1/2 tablespoons maple syrup
  • 2 teaspoons Dijon-style mustard
  • 1/4 teaspoon freshly grated nutmeg
  • 2 tablespoons finely chopped chives
  • Salt
  • 3 tablespoons extra-virgin olive oil

Directions

Preheat the oven to 375 degrees.

Prick each potato several times with a skewer or the tines of a fork, then place in the oven on a large sheet of aluminum foil. Bake for 45 to 90 minutes, depending on the sweet potato's size and age), until the juices ooze a bit out of the pricked holes and the sweet potato is soft. Let cool for 25 minutes.

Meanwhile, prepare the lentils: Place them in a 3-to-4-quart pot; add enough water to cover 1 to 2 inches above the lentils. Place the pot over medium heat and cover with the lid ajar. When the water starts to boil, adjust the heat so the water stays at a low boil. Cook for about 25 minutes, until the lentils are tender but not falling apart. Drain.

Whisk together the vinegar, maple syrup, mustard, nutmeg, chives and salt to taste in a large bowl. Slowly add the oil, whisking to incorporate. Add the lentils to the dressing.

Carefully discard the sweet potato skin(s). Cut the flesh into 1/2-inch chunks; transfer to the bowl with the lentils. Gently toss to coat evenly with the dressing.

Serve warm or at room temperature.


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Recipe Source

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 250


% Daily Values*

Total Fat: 7g 11%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 135mg 6%

Total Carbohydrates: 38g 13%

Dietary Fiber: 12g 48%

Sugar: 7g

Protein: 9g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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