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
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.
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.
In a large bowl, whisk lemon juice, parsley, dill, white wine vinegar, salt and pepper (to taste).
Gradually whisk in 1 tablespoon olive oil. Add in the lentils, cucumber, red onion and tuna; toss gently. Fold in feta, if using.
To serve: arrange sweet potato wedges on a platter or individual plates. Top with lentil salad and additional parsley, if desired.
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.