Do you love black lentils? If you don’t love them yet, this recipe will turn you into a fan! It’s so easy and healthy. Here you go, just a few steps the perfect recipe for a lentil salad that is not only yummy, but vegan, gluten free, allergen free, and cholesterol free!
First, make a batch of black lentils. I usually have them lying around cooked for the week so I can use them in different recipes. My husband says most people don’t know how to cook lentils, but I’m not sure I cook them the way most people do. My method is to boil them in water until they’re soft and then drain them like pasta. With black lentils, I give them a soak and a rinse first to take the color out and this also *supposedly* make them less gassy. And on that note… let’s get to the recipe.
1. Preheat your oven to 200 C (or 400 F). Cube a sweet potato into 1/2″ x 1/2″ cubes. Put it into a bowl with about 3 tablespoons of ground cumin, a sprinkle of salt, and a generous helping of olive oil.
2. Mix with your hands until they sweet potatoes are covered with oil and seasoning. Add a bit of oil if it’s not enough. On a baking parchment in a regular baking pan, spread the sweet potatoes out evenly and try to make it so they don’t touch.
3. Bake them until they start browning. You’ll probably want to turn them over and mix them up a bit with a spatula as you see them start to brown. Keep cooking them until they look like the picture below. You will smell the caramelization. And I could tell you 20 minutes, but really it depends on how dense the potato is and how small you cut it. Smell the caramelization, see the browning, and know that it’s done. Don’t burn the underside either, this is why you should be sure to flip as they start to cook.
4. I actually like this recipe cold, so I let the sweet potatoes cool and then mix them in with the black lentils.
There you go! Easy, vegan, healthy and just one more exciting thing to do with one of my favorite ingredients – the black lentil.