This flavor-packed Lemony Lentil Salad with Tuna from @Mallory.RDN utilizes ingredients you likely have on hand already! It’s hearty, fiber-filled, and make-ahead friendly.
Lemony Lentil Salad with Tuna over Sweet Potato Wedges
| 2 medium sweet potatoes, scrubbed and cut lengthwise into wedges | |
| Extra virgin olive oil | |
| Kosher salt and cracked black pepper | |
| 1 cup dried French lentils | |
| Juice of 1 lemon | |
| 1 tablespoon chopped fresh parsley, plus additional for serving if desired | |
| 1 tablespoon chopped fresh dill | |
| 1 teaspoon white wine vinegar | |
| ½ English cucumber, diced | |
| ¼ cup diced red onion | |
| 2 5 oz cans of tuna | |
| 1 oz feta, crumbled (optional) |
Recipe developed by @Mallory.RDN
| 1. | Preheat oven to 425 degrees. In a large bowl, toss sweet potato wedges with 2 tablespoons olive oil. Season with salt and pepper and then spread wedges onto a parchment-lined baking sheet. Arrange in a single layer and avoid overcrowding. Roast the potatoes, stirring occasionally, until tender, about 20 to 25 minutes. |
| 2. | Place lentils in a medium size pot and add 2 ½ cups of water. Bring to a boil. Reduce heat to medium-low and cook until tender, about 25 minutes. Make sure to keep lentils covered with water during cooking; if water level is low, add additional water as needed. When finished cooking, drain well in a colander and let cool slightly. |
| 3. | In a large bowl, whisk lemon juice, parsley, dill, white wine vinegar, salt and pepper (to taste). |
| 4. | Gradually whisk in 1 tablespoon olive oil. Add in the lentils, cucumber, red onion and tuna; toss gently. Fold in feta, if using. |
| 5. | To serve: arrange sweet potato wedges on a platter or individual plates. Top with lentil salad and additional parsley, if desired. |
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