About the Dish

10 ounces Sweet Potato
5 ounces Green Lentils
3 ounces Shallot
2 tablespoons Apple Cider Vinegar
1 packet Gulden's Spicy Brown Mustard
2 pats Butter
3 sprigs Thyme
2 tablespoons Walnuts
2 ounces Goat Cheese
Per Serving
Calories 620
Total Fat 22 g
Saturated Fat 10 g
Trans Fat 0 g
Cholesterol 35 mg
Sodium 800 mg
Total Carbohydrates 81 g
Dietary Fiber 23 g
Sugar 14 g
Protein 29 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

METHOD

1
MISE EN PLACE • Heat oven to 375° F. • Peel sweet potato. Cut into 3/4-inch pieces. • Peel and finely chop shallot. • Pick thyme leaves.
2
• On a baking sheet, toss sweet potato with 1 teaspoon olive oil. Spread in a single layer. • Roast until tender and golden on the edges, 20-25 minutes.
3
While sweet potato roasts: • Place a small saucepan over high heat. Add 2 cups water and 1/2 teaspoon kosher salt. • When water boils, stir in lentils. Reduce heat. Cover pan, and simmer until tender, about 15 minutes.
4
While lentils cook, in a small bowl, whisk together shallot, vinegar and mustard.
5
• Place a small saucepan over medium heat. Add butter. Cook, swirling pan occasionally, until butter is golden-brown with a strong toasted aroma, about 2 minutes. • Remove from heat. Whisk in vinegar mixture.
6
• Drain lentils. Transfer to a large bowl. • Stir in brown butter vinaigrette.
7
Fold in sweet potato, thyme and walnuts. Taste and adjust seasoning as desired with kosher salt.
8
• Divide lentil mixture between 2 bowls. • Scatter goat cheese over top, and enjoy!

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