Du Puy Lentil Salad with Fennel and Sweet Potato Recipe

If you’re looking for a salad that feels fresh, hearty, and just downright irresistible, let me introduce you to this Du Puy Lentil Salad with Fennel and Sweet Potato Recipe. I absolutely love how the earthiness of the lentils pairs with the sweet, roasted potatoes and the subtle anise flavor from fennel, all tied together with a bright lime dressing. It’s the kind of dish that works beautifully as a light main or a show-stopping side. Stick with me, and I’ll walk you through every step so you can nail it effortlessly.

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Ingredients You’ll Need

The magic really starts with quality ingredients—Du Puy lentils add a peppery edge you won’t get from regular lentils, and sweet potatoes bring that perfect caramelized sweetness after roasting. Plus, fennel adds a fresh crunch with a slight licorice note that elevates this salad beautifully.

• Le Puy Lentils: Known for their firm texture and peppery flavor, they hold up well in salads without turning mushy. If you can’t find them, brown lentils work, but soak them for best results.
• Sweet Potatoes: Choose firm, bright orange ones; roasting brings out their natural sweetness and a crispy edge that’s divine.
• Coconut Oil: Adds a subtle nutty flavor and helps roast the potatoes perfectly without sticking.
• Onion and Garlic Powder: These give a gentle savory boost on the sweet potatoes without overpowering.
• Dried Thyme: I love how thyme pairs with both sweet potatoes and fennel for a warm herbal note.
• Sea Salt and Pepper: Essential for seasoning at multiple stages—don’t skimp here!
• Red Onion: Adds sweetness and a bit of bite when sautéed—thin slices work best.
• Garlic Cloves: Fresh garlic roasted with the fennel gives depth and aroma.
• Fennel Bulbs: Small bulbs give a crunch and a subtle anise flavor—slice thinly to avoid overpowering the salad.
• Extra Virgin Olive Oil: For the dressing—choose a good quality one for the freshest flavor.
• Lime Juice: Brightens the dressing with a burst of citrusy zing.
• Honey: Balances the lime with a touch of sweetness.
• Lettuce Mix: I like red oak, romaine, and arugula for a mix of textures and flavors.
• Cherry Tomatoes: Adds juiciness and color—you’ll want ripe, sweet tomatoes here.

Variations

One of the things I love about this Du Puy Lentil Salad with Fennel and Sweet Potato Recipe is how easy it is to tweak depending on your mood or what’s in season. Feel free to get creative—you’ll be surprised how well these ingredients lend themselves to variations.

• Add Protein: I sometimes toss in crumbled feta or toasted nuts like walnuts to add a savory or crunchy boost that my family adores.
• Swap Sweet Potatoes: In the chillier months, roasting butternut squash instead works just as well and adds a slightly nuttier flavor.
• Spice it Up: If you love a kick, mix a pinch of smoked paprika or chili flakes into the sweet potatoes before roasting—I discovered this gives the dish a subtle smoky edge.
• Make It Gluten-Free: This recipe is naturally gluten-free, but just watch your toppings and dressings to keep it that way.

How to Make Du Puy Lentil Salad with Fennel and Sweet Potato Recipe

Step 1: Soak and Cook Your Lentils

The day before or at least 2 hours ahead, soak your Du Puy lentils in plenty of water. This helps them cook evenly and reduces cooking time. When you’re ready, drain and rinse them, then cover with fresh water by about 5cm in a pot. Bring to a boil and simmer gently for 15-20 minutes. You want them tender but not mushy, so keep an eye on texture and don’t overcook. Add salt halfway through or after cooking to avoid tough skins. Once done, let them rest in the salty cooking water for 10-15 minutes—this step helps infuse a subtle seasoning inside.

Step 2: Roast the Sweet Potatoes to Crispy Perfection

Preheat your oven to 200°C (392°F). Slice your sweet potatoes about half a centimeter thick—don’t stress about precision; I usually eyeball it. Toss them in melted coconut oil, then sprinkle evenly with onion powder, garlic powder, thyme, sea salt, and pepper on both sides. Lay them out on a baking sheet lined with parchment paper so they roast evenly. Pop them in the oven for 40 minutes, turning halfway through. For a golden crisp edge, I love finishing under the broiler for a minute or two, but watch closely to avoid any burning. That crispy edge against the tender center? Dreamy.

Step 3: Sauté the Fennel and Onions Until Tender and Flavorful

While your potatoes roast, slice the fennel bulbs thinly—this helps them cook faster and integrate better into the salad. Heat a teaspoon of coconut oil in a large pan over medium-high heat, then add thinly sliced red onion. Let it soften and become translucent, about 5 minutes. Next, stir in chopped garlic and cook for another 1-2 minutes until fragrant. Toss in your fennel slices and sprinkle in dried thyme. To help it cook evenly, add a splash of water, cover, and let it sauté for 15-20 minutes, stirring occasionally. Season with salt and pepper. You want the fennel to be soft but still retain a bit of bite.

Step 4: Whip Up the Bright and Tangy Dressing

In a small bowl, combine extra virgin olive oil, fresh lime juice, and honey. Season with salt and pepper to taste. This dressing adds a refreshing citrus note that brightens the earthy lentils and sweet potatoes beautifully. I always taste and tweak at this stage to get the balance just right—some days I like it tarter, other times a little sweeter.

Step 5: Assemble and Serve Your Du Puy Lentil Salad with Fennel and Sweet Potato Recipe

Wash and chop your lettuce and halve the cherry tomatoes. Start your serving dish with a bed of lettuce, then add a generous layer of lentils, followed by juicy tomatoes and sautéed fennel. Top with those golden roasted sweet potato slices and drizzle the dressing over everything. I love serving this in a big bowl so everyone can dig in family-style, but it’s equally lovely plated individually for something a little fancier. And then? Dive in and enjoy!

How to Serve Du Puy Lentil Salad with Fennel and Sweet Potato Recipe

Garnishes

I usually sprinkle a handful of toasted pumpkin seeds or chopped fresh parsley on top just before serving. The seeds add a wonderful crunch, and the herbs bring a fresh note that really completes the dish. Sometimes I even toss on a few crumbles of goat cheese or vegan feta for a tangy punch—it’s truly up to your taste buds.

Side Dishes

This salad stands on its own, but when I want a heartier meal, I like pairing it with warm crusty bread or a simple grilled protein like chicken or tofu. Roasted carrots or a light cucumber and dill yogurt sauce also complement the flavors beautifully.

Creative Ways to Present

For dinner parties, I like to build portions in individual glass bowls to showcase the bright layers—lettuce, lentils, fennel, sweet potato—then drizzle the dressing just before serving. It looks elegant and lets guests appreciate each element. You could also use large lettuce leaves as natural “bowls” for a fun, hand-held presentation.

Make Ahead and Storage

Storing Leftovers

I find this salad actually tastes better the next day once the flavors meld. Store leftovers in an airtight container in the fridge for up to 3 days. Keep the roasted sweet potatoes separate if possible to maintain their crispiness, and add them when you’re ready to serve.

Freezing

While the lentils freeze beautifully, I don’t recommend freezing the whole salad with the fresh veggies and sweet potatoes as textures suffer. Instead, freeze cooked lentils separately if you want to prep in bulk, then roast and assemble fresh when you’re ready.

Reheating

I gently reheat leftover lentils and sweet potatoes in a skillet over low-medium heat. Adding a splash of water or olive oil helps prevent drying out. Once warm, toss everything back together with fresh greens and dressing to revive that fresh salad feeling.

FAQs

Final Thoughts

When I first tried this Du Puy Lentil Salad with Fennel and Sweet Potato Recipe, I was surprised how a simple combination of wholesome ingredients could taste so vibrant and satisfying. It quickly became a staple in my kitchen because it feels fancy without fuss, packs in nourishing ingredients, and always impresses guests or family. I’m genuinely excited for you to give it a try—once you do, I think it’ll become one of your go-to salads too. Enjoy every delicious bite!

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