Brown Butter Lentil and Sweet Potato Salad

Instructions

1. Preheat the oven to 200 degrees Celsius. Toss diced sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
2. While sweet potatoes are roasting, cook the lentils in a pot of boiling water for 20-25 minutes until tender. Drain and set aside.
3. In a small saucepan, melt the butter over medium heat. Continue to cook until it turns golden brown and smells nutty, about 5-7 minutes. Remove from heat.
4. In a large bowl, combine roasted sweet potatoes, cooked lentils, chopped red onion, minced garlic, and baby spinach.
5. Pour the brown butter over the salad mixture. Add lemon juice, cumin powder, and additional salt and pepper to taste. Toss well to combine.
6. Top the salad with crumbled feta cheese and toasted walnuts before serving.

Prep

• Rinse and soak brown lentils for at least 2 hours before cooking.