Lentil and Roasted Sweet Potato Salad

By: Rosemarie Superville, P.H.Ec.
Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015.

"When I was growing up in Trinidad, my Mom served a lentil stew as a side dish that was a family favourite. I had no idea then how versatile and nutritious lentils were or that they grew in Canada. Now I have my own signature lentil dish that I prepare quite regularly in the early fall; it's especially great at barbeques."-Rosemarie

Photo by Shauna Lindzon, RD of shaunalindzon.com

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Makes 6 servings; 3/4 cup per serving 

Ingredients

1 large sweet potato, peeled and diced
1/4 cup + 2 tsp (70 mL) canola oil, divided
1/4 tsp (1 mL) iodized salt 
1/2 tsp (2 mL) fresh ground black pepper, divided 
2 Tbsp (30 mL) red wine vinegar 
1 Tbsp (15 mL) pure maple syrup
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) ground coriander
1/2 tsp (2 mL) curry powder 
1/4 tsp (1 mL) iodized salt 
1 can (540 mL) lentils, well rinsed and drained 
1 cup (250 mL) cooked edamame, fresh or frozen
1/2 cup ( 125 mL) chopped red onion 
1/3 cup (75 mL) dried cranberries 
1/4 cup (50 mL) chopped fresh coriander 

Method

1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
2. In a large bowl, toss together sweet potato, 2 tsp (10 mL) oil, salt and 1/4 tsp (1mL) pepper.
3. Spread evenly onto the prepared pan and roast for 20 to 25 minutes, stirring occasionally, until browned and tender. Cool slightly.
4. In a large bowl, whislc together 1/4 cup (60 mL) oil, vinegar, maple syrup, cumin, coriander, curry powder, salt and 1/4tsp (1mL) pepper.
5. Add cooled roasted sweet potato, lentils, edamame, red onion and cranberries; toss to coat.
6. Add chopped coriander and toss. Chill at least 1 hour to blend flavours. Serve.