Simple Roasted Sweet Potato Lentil Feta Salad
For the past two weeks, it has been hot here in Newport. Our house doesn’t have air conditioning – units or central – it can get pretty toasty. Not a pleasurable environment to cook anything, but we still have to eat. This is a super simple tasty summer meal. Or nice side to chicken or fish.
I have a Phillips Air Flyer. It makes french fries, baked potatoes, chicken, and donuts. Today, I decided to see if I could roast veg in it. I didn’t want to turn the oven onto 400 and roast for 30-40 minutes. The kitchen was already 86 degrees so adding to the heat doesn’t seem ideal. I chopped up peeled sweet potatoes, carrots, and red onion then combined them with some oil olive and a pinch of chili flakes. Preheat the Air Fryer at 360 or 375 depending on your Air Flyer running it for 10 minutes. Add the veg into the basket. Cook for 10min, shake, then another 5-10min. An air flyer is a worthy investment. Fried foods without the fat and mess.
Let’s talk about lentils. My pantry is stocked with a few different types of lentils such as brown, yellow, and French. This recipe calls for French lentils which can be hard to find. Some grocery stores s stock them, but your best bet is a health food store where they have self-serve bins of beans and lentils. That’s where I found the French lentils was at my local A Mart which is a regional well-stocked natural food store in Newport.
To cook lentils, weight what you need out, rinse, then put in a saucepan. Add the lentils, a bay leaf, salt, and water making sure it covers the lentils. Put on the stove with the lid on high for about 20-30 minutes. Test it along the way. I’m bad at setting timers so I have guess and test.
The question of cheese arises. You can use goat or cow’s milk feta for a vegetarian meal. To make it vegan, you can omit the feta or use a vegan feta cheese. Any way you serve it, it will be tasty.
Roasted Sweet Potato Lentil Feta Salad is super easy to make and is a quick, healthy summer dinner. Want more plant-based recipes? Go here.
Roasted Sweet Potato Lentil Feta Salad
- - 2 large carrots, cut into cubes or sliced baby carrots
- - 1 red onion, finely sliced
- - 2 medium sized sweet potatoes, peeled cut into cubes
- - 3 tbsp olive oil
- - Pinch dried chilli flakes
- - 2 tbsp balsamic vinegar
- - Pinch of salt
- - 250g cooked French lentils
- - 1 Bay Leaf
- - Feta, crumbled
- - 2-4 hand full of greens
- - Preheat the oven to 400F or 300C. See post for Air Fryer instructions.
- - Put the carrot, onion and sweet potato in a large shallow baking tray, drizzle with 2 tbsp olive oil and the chili flakes.
- - Roast for 30 mins, turning occasionally, or until tender and turning golden.
- - Make the lentils according to the pack instructions adding salt and bay leaf.
- - Serve lentil on a bed of greens.
- - Top with the roasted vegetables and crumbled feta.
- - Drizzle with the balsamic vinegar and olive oil.
One-Pot Chicken Dinner?
Looking for a one-pot dinner to serve on a cold winter’s night? Braised Chicken Tomato Red Lentils fits the bill. It is a healthy and hearty. And an easy dish to make within 45 mins. Doable on a busy weekday.
Since moving to Newport, Rhode Island, I have been focusing on my business which facilitated me to make sure my pantry and freezer are stocked fully for easy meals. I always have different kinds of onions, lentils, broth, spices, and chicken handy. Chicken defrosts in no time if you put in a bowl of cold water, so it is good to have it in the freezer as well as pork tenderloin, ground turkey, and fish/shrimp. And let us not forget about frozen veg.
What I like about this recipe is its simplicity. While ten ingredients may seem like a lot; it isn’t. Outside of the tomatoes, all are pantry items.
Enjoy this dish, Braised Chicken Tomato Lentils.
Braised Chicken Tomato Red Lentils
- 4 skinless chicken breasts
- 1 white onion, finely chopped
- 2 garlic cloves, thinly sliced
- 1½ tablespoons smoked paprika
- 1 tablespoon cumin
- 1 cup red lentils
- 1 cup cherry tomatoes
- 2 cups low sodium chicken stock
- 3 bay leaves
- 1 tsp chili flakes
- 1. Preheat oven to 400°F.
- 2. Heat an ovenproof fry pan (or cast iron casserole) over medium/high heat adding a generous splash of olive oil.
- 3. Dry chicken breasts on both sides to remove excess moisture to ensure proper sear.
- 4. Season generously with salt and pepper on both sides and add to the pan. Don't overfill the pan or the chicken will steam not sear.
- 5. Cook for 3 to 4 minutes on both sides or until golden brown. Remove pieces and set aside.
- 6. Add onions, garlic, smoked paprika, and cumin. Stir for 3 to 5 minutes or until onions become transparent, but not browned.
- 7. Add lentils, stock, tomatoes, bay leaves, chili flakes, and chicken pieces. Bring to a boil.
- 8. Put into oven and bake without lid for 25 mins.