CURRIED LENTIL& SWEET POTATO
SALAD

Ingredients:

• 2 tsp avocado or olive oil

• 2 medium sweet potatoes, peeled and diced into ¼ inch cubes

• 1.5 cups dried green or brown lentils

• 2 cups low sodium vegetable broth

• 1 diced small green chili (jalapeno or poblano)

• 1 cup cherry tomatoes, quartered

• ½ medium red onion, diced finely

• 2 garlic cloves, minced

• 1 tsp minced ginger

• 1 TBLS curry powder

• 2 tsp smoked paprika

• 1 tsp turmeric powder

• 1 bay leaf

• 2 TBLS chopped cilantro

• 1 lime

 

Instructions:

For the lentils:

• Heat a medium-sized pot over medium heat and add oil, garlic, and ginger. Toast lightly for 1 minute.

• Add lentils to the pot and toast for 3 minutes, stirring occasionally.

• Stir in ½ smoked paprika, curry powder, salt, and pepper, and toast for 1 minute.

• Pour in vegetable stock and add bay leaf. Bring to a light boil, then reduce heat to low, cover, and simmer for 15-20 minutes until lentils are tender and water is evaporated.

• Transfer cooked lentils to a shallow container, discard bay leaf, and refrigerate for 20-30 minutes to cool.

• Preheat the oven to 400 degrees.

• In a large mixing bowl, toss sweet potatoes with remaining oil, turmeric, remaining smoked paprika, salt, and pepper until well coated.

• Spread sweet potatoes onto a lined baking sheet and roast for 20 minutes, flipping halfway through, until lightly golden brown and slightly firm. Let cool at room temperature for 20-30 minutes.

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To prepare the salad:

• In a large mixing bowl, combine cooked sweet potatoes, lentils, green pepper, red onion, cherry tomatoes, cilantro, lime juice, and Plant Bomb Caribbean Peppa sauce. Gently toss until well combined.

• Taste and adjust seasoning with salt and pepper if needed.

• Transfer salad to a serving bowl and enjoy with your loved ones!

• Get ready to savor the flavors of the Caribbean with every bite of this irresistible salad!