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Recipe of the Month

Curried Sweet Potato and Crispy Lentil Salad



2 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

¼ tsp Dijon mustard


1 can (14 oz.) low-sodium lentils, rinsed and patted dry

2 cups sweet potatoes, peeled and ½-inch diced

1 tbsp extra virgin olive oil

1½ tsp curry powder (mild or spicy)

¾ tsp salt

¼ tsp pepper

6 cups mixed salad greens

½ cup pomegranate seeds


Preheat oven to 400°F. Line a baking sheet with foil or parchment paper. Whisk dressing in a small bowl and set aside. In a medium-sized bowl, mix lentils and sweet potatoes with oil, curry powder, salt and pepper; place mixture on the lined baking sheet. Roast 20 minutes, stir, then roast another 20 minutes until lentils are crisp. Meanwhile, arrange salad greens on a large platter. Top greens with warm sweet potato-lentil mix and pomegranate seeds. Add dressing and toss to coat. Serve warm.

Makes 4 servings. Per serving:


312 calories | 12g protein | 11g total fat | 1g saturated fat | 8g mono fat | 2g poly fat | 0mg cholesterol | 44g carbohydrate | 5g sugar | 12g fiber | 490mg sodium


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