French Lentil Salad with Brussels Sprouts, Honey-Roasted Sweet Potatoes, and Feta

🥘 Ingredients

• balsamic vinegar
  2 tbsp
• black pepper
  ½ tsp
• brussels sprouts
  1 bunch
• feta cheese
  ½ cup
• honey
  1 tbsp
• italian seasoning
  1 tsp
• lentils
  1 c
• olive oil
  4 tbsp
• pepitas
  2 tbsp
• red onion
  1 piece
• salt
  1 tsp
• sweet potatoes
  2 pieces
• veggie stock concentrate
  1 unit
• water
  2 c

🍳 Cookware

• medium bowl
• baking sheet
• small pot
• large pan
• large bowl

1. 

   1

   Preheat oven to 425°F. Peel and cut sweet potatoes into ½-inch cubes. Halve, peel, and finely chop red onion . Halve brussels sprouts lengthwise and thinly slice into shreds.

   sweet potatoes: 2 pieces, red onion: 1 piece, brussels sprouts: 1 bunch
2. 

   2

   In a medium bowl , whisk together 1 tbsp olive oil , 1 tsp honey , and italian seasoning . Add sweet potatoes, toss, and season with salt and black pepper . Spread sweet potatoes on a baking sheet and roast for ⏱️ 20 minutes , tossing halfway, until golden brown and tender.

   olive oil: 4 tbsp, honey: 1 tbsp, italian seasoning: 1 tsp, salt: 1 tsp, black pepper: ½ tsp
3. 3

   Heat 1 tsp olive oil in a small pot over medium heat. Add red onion and cook, tossing, for ⏱️ 5 minutes until softened. Season with salt and pepper. Add lentils , veggie stock concentrate , and enough water to cover lentils by 2 inches. Bring to a boil, then reduce to a simmer for ⏱️ 15 minutes until lentils are tender. Drain, return to pot, and season with salt and pepper. Keep covered until ready.

   lentils: 1 c, veggie stock concentrate: 1 unit, water: 2 c
4. 

   4

   While lentils cook, heat 1 tsp olive oil in a large pan over medium-high heat. Add brussels sprouts and season with salt and pepper. Cook, tossing, for ⏱️ 3 minutes until softened and slightly crispy. Set aside.
5. 

   5

   In a large bowl , whisk together balsamic vinegar and a large drizzle of olive oil. Season with salt and pepper. Toss in warm lentils, roasted sweet potatoes, and brussels sprouts.

   balsamic vinegar: 2 tbsp
6. 6

   Serve the salad with a sprinkle of feta cheese and pepitas on top.

   feta cheese: ½ cup, pepitas: 2 tbsp