lentil and sweet potato salad

serves 4

ingredients

• 1 cup lentils (green or puy are best)

• 3 sprigs of thyme

• 4 garlic cloves

• 1 large or 2 small sweet potatoes, peeled and cubed into 1” cubes

• olive oil

• 12 mint leaves, chopped (plus more for garnish)

• 1/4 cup balsamic vinegar

• 1 small shallot, finely chopped

• 3 to 4 oz of crumbled feta

• kosher salt + pepper

1. Preheat oven to 425 convection roast. Toss the sweet potato with a little less than 1/4 cup of olive oil, and 1/2 teaspoon of kosher salt. Place on a parchment lined sheet tray, and roast in the oven until crisp brown edges and the potatoes are soft, approximately 30 minutes. Let cool to room temperature when done.

2. While the potatoes roast, in a medium sauce pan, combine lentils, thyme, 3 garlic cloves, 1 teaspoon of salt a few healthy grinds of pepper and add enough water to cover it by 1 inch. Bring to a boil, then turn down to a simmer and let simmer for 20 minutes. Drain and rinse the lentils, and discard the thyme and garlic.

3. In a small bowl, combine 1 grated or crushed garlic clove, shallot, balsamic* (see note), mint leaves and slowly whisk in 1/4 cup of olive oil to emulsify the vinaigrette. Add 1/4 teaspoon of salt and a few grinds of black pepper.

4. In a large bowl, combine lentils, sweet potatoes, and about 2/3 of the vinaigrette. Taste for seasoning and see if you want to add the rest of the vinaigrette. Top the mixture with freshly chopped mint leaves and crumbled feta. Serve at room temperature.

   *NOTE: If your balsamic vinegar is very acidic and does not have a natural sweetness to it, add 1 teaspoon of honey to the vinaigrette.