Warm Lentil Salad with Roasted Sweet Potatoes, Broccoli, and Yogurt Sauce
Lentils are an inexpensive super easy way to add plant protein into your weekly meal plan. We have paired them here with delicious roasted vegetables and a creamy yogurt sauce—yum!
Ingredients (serves 5)
1 cup lentils, rinsed and sorted
2 cloves garlic, smashed
3 cups water
1 sweet potato, peeled and diced into 1/2 inch cubes
1 head broccoli, chopped into small florets
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
Juice of 1/2 a lemon
3 tablespoons plain low-fat Greek yogurt
1/4 teaspoon salt
1/4 to 1/2 teaspoon smoked paprika
Black pepper to taste
Preheat oven to 375° F.
Place sweet potatoes and broccoli on a baking sheet and toss with olive oil and a small pinch of salt and pepper. Place in the oven and bake for 20-25 minutes until fork tender.
While vegetables are roasting, prepare your lentils. Place lentils, water and smashed garlic into a pot. Bring to a boil and reduce to a simmer. Cook until lentils are tender, adding more water as needed.
Prepare your sauce; in a small bowl use a fork to whisk together the olive oil, lemon juice, yogurt, salt, pepper and smoked paprika. Taste and adjust seasoning as needed.
Toss roasted vegetables and lentils together and serve with a drizzle of smoky yogurt sauce.
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