If you’re looking for a dish that’s as hearty as it is elegant, you’re in for a treat with this Du Puy Lentil Salad with Fennel and Roasted Sweet Potatoes Recipe. It’s one of those salads that I absolutely love because it’s bursting with layers of flavor and textures—from creamy lentils to caramelized sweet potatoes, and crisp fennel that adds a subtle anise kick. When I first tried this combo, it blew me away how something so simple could taste so special. Trust me, once you make it, you’ll be reaching for this recipe again and again.
Why You’ll Love This Recipe
- Perfect blend of flavors: Sweet roasted potatoes meet savory lentils and aromatic fennel for a mouthwatering combination.
- Nutrient-packed and satisfying: This salad is a wholesome vegan option that keeps you full and energized.
- Flexible and easy to make: You can prep ahead and tweak ingredients to suit your pantry and mood.
- Crowd-pleaser: My family goes crazy for this salad, and it’s always a hit when I bring it to gatherings.
Ingredients You’ll Need
This Du Puy Lentil Salad with Fennel and Roasted Sweet Potatoes Recipe uses simple ingredients that complement each other beautifully. Shopping for good-quality lentils and fresh fennel will really make a difference here, so if you can find Le Puy lentils, grab those—they have an amazing peppery bite that adds depth.
- Le Puy lentils: They hold their shape well when cooked and have a lovely flavor; if you can’t find them, brown lentils are a decent substitute.
- Sweet potatoes: I prefer organic since I keep the skin on sometimes; their natural sweetness balances the savory components.
- Coconut oil: Adds subtle richness and helps sweet potatoes roast beautifully.
- Onion powder & garlic powder: These seasonings infuse the sweet potatoes with extra flavor—don’t skip them!
- Dried thyme: A fragrant herb that pairs perfectly with both sweet potatoes and fennel.
- Sea salt and pepper: Essential for seasoning at every step to bring out natural flavors.
- Red onion: Adds a bit of sharpness and sweetness when sautéed.
- Fresh garlic: For that punch in the fennel sauté.
- Fennel bulbs: Thinly sliced, they add crunch and an anise-like flavor that really lifts the salad.
- Extra virgin olive oil: For a silky dressing that ties everything together.
- Lime juice: Brightens the whole salad with a zesty kick.
- Honey: Balances the acidity and adds subtle sweetness to the dressing.
- Lettuce (red oak, romaine, arugula): Mixed greens bring freshness and variety in texture.
- Cherry tomatoes: Juicy bursts that complement the earthy lentils.
Variations
The beauty of this Du Puy Lentil Salad with Fennel and Roasted Sweet Potatoes Recipe is that it’s highly adaptable. Over time, I’ve played around with the veggies and herbs, so feel free to make it your own!
- Variation: I sometimes substitute sweet potatoes with butternut squash in the fall, which adds a lovely nutty sweetness and changes up the texture beautifully.
- Variation: For a vegan version, swap honey for maple syrup or agave—they work just as well in the dressing.
- Variation: To add some protein punch, I’ve tossed in some crumbled feta or toasted nuts like walnuts; these add great contrast.
- Variation: During summer, I like to throw in some fresh herbs like dill or parsley for brightness.
How to Make Du Puy Lentil Salad with Fennel and Roasted Sweet Potatoes Recipe
Step 1: Soak and Cook the Lentils
I recommend soaking the lentils for at least 2 hours before cooking—it speeds up cooking time and helps with digestion. Drain and rinse them well, then cook in a pot covered with water (about 5 cm above the lentils). Simmer gently for 15-20 minutes until tender but not mushy. Salt them towards the end and let them rest in the salty water for 10-15 minutes; this step really seasons them through. Afterward, drain and give them a rinse to cool. You’ll find that perfectly cooked lentils add a lovely bite to the salad.
Step 2: Roast the Sweet Potatoes
Preheat your oven to 200°C (392°F). Slice the sweet potatoes into roughly half-centimeter thick rounds—don’t sweat the exact size; just try for even thickness. Toss them in the melted coconut oil and lay them out on a baking sheet lined with parchment paper. Sprinkle onion powder, garlic powder, thyme, sea salt, and pepper evenly on both sides. Roast for about 40 minutes until tender inside with golden crispy edges. If you want to amp up the crispiness, pop them under the broiler in the last couple of minutes—but watch carefully so they don’t burn. These roasted sweet potatoes bring a delightful caramelized sweetness to the salad that I crave every time.
Step 3: Sauté the Fennel and Onions
While the sweet potatoes roast, thinly slice your fennel bulbs—this can be tricky, so I like to cut them sideways first so the slices fan out nicely. Heat 1 teaspoon of coconut oil in a large pan over medium-high heat. Add the red onion slices and sauté until fragrant and translucent, about 5 minutes. Then add the chopped garlic and cook for another 1-2 minutes. Toss in the fennel slices with 1 teaspoon dried thyme, add a little splash of water, and cover with a lid. Let it cook on medium heat for 15-20 minutes until softened but still a little bit bitey. Season with salt and pepper. This slow sauté softens the fennel while preserving its vibrant flavor, giving the salad that special gourmet touch.
Step 4: Prepare the Dressing and Assemble
Mix together extra virgin olive oil, fresh lime juice, and honey in a small bowl, seasoning to taste with salt and pepper. This dressing is bright and just slightly sweet, perfectly balancing the earthiness of the lentils and the richness of the veggies. Rinse and chop your choice of lettuce and halve the cherry tomatoes. To assemble, layer the greens first on a big plate or bowl, then spoon on the lentils, scatter the tomatoes and sautéed fennel, and top with warm roasted sweet potatoes. Drizzle generously with the dressing and dig in! I promise, this combo will have your taste buds doing a happy dance.
Pro Tips for Making Du Puy Lentil Salad with Fennel and Roasted Sweet Potatoes Recipe
- Soak Lentils Ahead: Soaking reduces cooking time and helps create that perfect tender-but-not-mushy texture I adore.
- Even Sweet Potato Slices: Try to keep the slices roughly the same thickness so they cook evenly—this is a game-changer for texture.
- Gentle Fennel Sauté: Don’t rush the fennel cooking; low and slow keeps it tender while preserving flavor.
- Broiler Watch: When crisping sweet potatoes under the broiler, keep an eye on them—they can go from perfect to burnt in seconds!
How to Serve Du Puy Lentil Salad with Fennel and Roasted Sweet Potatoes Recipe
Garnishes
I love topping this salad with a sprinkle of toasted pistachios or pumpkin seeds for crunch and a couple of fresh herb leaves like parsley or dill for a pop of green. A light dusting of cracked black pepper or flaky sea salt on the sweet potatoes just before serving adds a lovely finishing touch that makes it feel fancy.
Side Dishes
This salad can stand alone as a light main, but I’ve also paired it with grilled chicken or fish when I want to add protein. Crusty sourdough bread is another favorite—I like to use it to scoop up any extra dressing. For a cozy dinner, it pairs beautifully with a simple roasted vegetable medley or a warm lentil soup.
Creative Ways to Present
When I’m serving guests, I like to present this salad in individual glass jars layered beautifully so everyone can see the colors and textures. Another fun idea is using hollowed-out sweet potato halves as edible bowls—your friends will be impressed! A large rustic wooden board works well too, making it feel like a chic shareable spread.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the roasted sweet potatoes, lentils, and sautéed fennel separately in airtight containers in the fridge. This keeps everything fresh and makes reheating simple without any sogginess. I usually keep the greens and dressing separate until serving to maintain crispness.
Freezing
I’ve found the lentils and roasted sweet potatoes freeze well individually, so if you want to batch prep, feel free to freeze those components. The fennel and fresh salad greens don’t freeze well, so I suggest preparing those fresh. When you thaw the lentils and sweet potatoes, your salad will come together just as nicely.
Reheating
To reheat, I gently warm the sweet potatoes in the oven or a skillet to crisp them up again, and the lentils in a pan with a splash of water to prevent drying. The fennel sauté is best reheated on the stovetop over low heat to keep its texture intact. Toss everything together with fresh greens and dressing before serving.
FAQs
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Can I use regular brown lentils instead of Du Puy lentils?
Absolutely! While Du Puy lentils have a distinct peppery flavor and hold their shape better, regular brown lentils will work just fine in this recipe. Just be mindful that brown lentils may cook slightly faster and might be a bit softer in texture.
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Is this salad suitable for meal prep?
Yes! You can prepare the components ahead of time and store them separately, then assemble right before eating to keep everything fresh. This makes it perfect for healthy lunches or quick dinners.
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Can I make this salad gluten-free?
Definitely. None of the ingredients contain gluten, so it’s naturally safe for those with gluten sensitivities or celiac disease.
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How do I slice fennel thinly without it falling apart?
I found the trick is to cut the fennel bulb in half lengthwise, remove the core if tough, and then slice thinly crosswise or lengthwise using a sharp knife or mandoline. Keeping the slices uniform helps with even cooking too.
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Can I substitute the lime juice for another citrus?
Yes, lemon juice is a great substitute and will still provide the bright acidity that lifts the salad’s flavors. Orange juice can be used but will add more sweetness, so adjust the honey accordingly.
Final Thoughts
This Du Puy Lentil Salad with Fennel and Roasted Sweet Potatoes Recipe has become a staple in my kitchen because it’s reliable, delicious, and downright comforting. It’s one of those dishes that feels special enough for a dinner party but easy enough for a weeknight meal. I love how the textures and flavors dance together in every bite—it’s like a hug on a plate. You’ll enjoy making it as much as eating it, and I’m confident it’ll become a favorite in your recipe rotation too. Give it a go and watch your friends and family swoon!
Print
Du Puy Lentil Salad with Fennel and Roasted Sweet Potatoes Recipe
- Prep Time: 2 hr 15 min
- Cook Time: 40 min
- Total Time: 2 hr 55 min
- Yield: 2-4 servings
- Category: Salad
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegan
Description
A vibrant and nourishing vegan salad featuring tender Du Puy lentils, roasted sweet potatoes, and sautéed fennel with red onion and garlic. This hearty dish is dressed with a zesty lime and honey vinaigrette and served on a bed of fresh mixed lettuces and cherry tomatoes. Perfect as a wholesome appetizer or a satisfying main course.
Ingredients
Lentils
- 1 cup Du Puy lentils (or brown lentils if unavailable), soaked for at least 2 hours
Roasted Sweet Potatoes
- 2 sweet potatoes, peeled if not organic
- 1 tsp coconut oil, melted
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 tsp dried thyme
- Sea salt, to taste
- Black pepper, to taste
Sautéed Fennel and Onions
- 1 tsp coconut oil, melted
- 1 medium red onion, cut sideways then thinly sliced
- 4-5 garlic cloves, chopped
- 2 small fennel bulbs or 1 large, thinly sliced
- 1 tsp dried thyme
- Sea salt, to taste
- Black pepper, to taste
- Small splash of water
Dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp lime juice (from 1 lime)
- 1 tsp honey
- Salt and pepper, to taste
Salad Base
- Lettuce of choice (e.g. red oak, romaine, arugula), washed and chopped
- Handful of cherry tomatoes, halved
Instructions
- Soak Lentils: Soak the lentils in water for at least 2 hours prior to cooking to reduce cooking time and improve digestibility.
- Prepare Sweet Potatoes: Preheat your oven to 200°C (392°F). Slice sweet potatoes into approximately 0.5cm thick slices. Toss them in 1 tsp melted coconut oil, then spread evenly on a baking sheet lined with parchment paper. Sprinkle both sides with onion powder, garlic powder, dried thyme, sea salt, and black pepper.
- Roast Sweet Potatoes: Roast the sweet potatoes in the oven for about 40 minutes until tender in the center and crispy around the edges. Optionally, turn on the broiler for a few minutes at the end to crisp them further, watching closely to prevent burning.
- Cook Lentils: Drain and rinse the soaked lentils. Place them in a medium pot and cover with water about 5cm above the lentils. Bring to a boil, then simmer for 15-20 minutes or until lentils are tender. Turn off heat, add 1/2 tsp sea salt, stir well, and let lentils rest in the salty water for 10-15 minutes. Drain and rinse lentils after resting.
- Prepare Fennel: Thinly slice the fennel bulbs and set aside for cooking.
- Sauté Aromatics: Heat 1 tsp coconut oil in a large pan over medium-high heat. Add sliced red onion and sauté for 5 minutes until translucent and fragrant. Add chopped garlic and cook for an additional 1-2 minutes.
- Cook Fennel: Add the sliced fennel, 1 tsp dried thyme, and toss to combine. Add a splash of water and cover the pan with a lid. Sauté on medium heat for 15-20 minutes until fennel is tender. Season to taste with sea salt and black pepper.
- Make Dressing: In a small bowl, whisk together extra virgin olive oil, lime juice, honey, salt, and pepper. Adjust seasoning as desired.
- Assemble Salad: On a large serving bowl or individual plates, arrange the washed and chopped lettuce as the base. Layer cooked lentils over the greens, followed by halved cherry tomatoes and the sautéed fennel mixture. Top with roasted sweet potato slices. Drizzle the salad evenly with the prepared dressing and serve immediately.
Notes
- This hearty salad is 100% vegan and can be served as a main dish or a substantial appetizer.
- If Du Puy lentils are unavailable, good quality brown lentils are a perfect substitute.
- For more flavor, make sure to soak lentils for at least 2 hours before cooking to reduce bitterness and enhance texture.
- To slice fennel thinly, trim off the stalks and core, then use a sharp knife or mandoline to get even slices.
- Keeping an eye on sweet potatoes under the broiler prevents burning while achieving extra crispiness.
- The dressing balances tart lime juice with the sweetness of honey for a refreshing finish.
Nutrition
- Serving Size: 1 serving (approx. 1/3 of recipe)
- Calories: 320
- Sugar: 7g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
