|2 servings||calories per servings 620||protein serving 29 g||carbs per serving 81 g||total fat per serving 22 g|
Prepare to be hugged by warm, cozy smells in your kitchen as you cook this dish. Diced sweet potatoes roast in the oven while the lentils simmer away, then tumble together into a bowl with crunchy walnuts. Toasty browned butter (instead of olive oil) is the base of the dressing, giving the bright vinaigrette richness. Crumbled goat cheese tops the dish with tanginess.
|Nutrition Facts||/ Per Serving|
|Total Fat||22 g|
|Saturated Fat||10 g|
|Trans Fat||0 g|
|Total Carbohydrates||81 g|
|Dietary Fiber||23 g|
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.
• 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.
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.
While lentils cook, in a small bowl, whisk together shallot, vinegar and mustard.
• 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.
• Drain lentils. Transfer to a large bowl.
• Stir in brown butter vinaigrette.
Fold in sweet potato, thyme and walnuts. Taste and adjust seasoning as desired with kosher salt.
• Divide lentil mixture between 2 bowls.
• Scatter goat cheese over top, and enjoy!
"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."Learn More...