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

Scale

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

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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