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

🥘 Ingredients

• Balsamic Vinegar
  4 tbsp
• Brussels Sprouts (lengthwise)
  1 lb
• Feta Cheese
  4 oz
• Honey (divided)
  2 tsp
• Italian Seasoning
  2 tsp
• Lentils
  2 can
• Olive Oil (divided)
  1/3 c
• Pepitas
  2 oz
• Red Onion
  2 unit
• Sweet Potatoes (into ½-inch cubes)
  24 oz
• Veggie Stock Concentrate
  2 unit
• black pepper
• salt
• water

🍳 Cookware

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

1. 

   1

    Preheat oven to 425 degrees. Peel and cut Sweet Potatoes . Halve, peel, and finely chop Red Onion . Halve Brussels Sprouts and thinly slice into shreds.

   Sweet Potatoes: 24 oz (into ½-inch cubes), Red Onion: 2 unit, Brussels Sprouts: 1 lb (lengthwise)
2. 

   2

    In a medium bowl , whisk together Olive Oil , Honey , and Italian Seasoning . Use 1 tablespoon of the oil and 1 teaspoon of the honey. Add the sweet potatoes, toss, and season with salt and black pepper . Spread the potatoes out on a baking sheet and roast for ⏱️ 20 minutes , tossing halfway through cooking, until golden brown and tender.

   Olive Oil: 1/3 c (divided), Honey: 2 tsp (divided), Italian Seasoning: 2 tsp, salt, black pepper
3. 3

   Heat 1 teaspoon olive oil in a small pot over medium heat. Add the onion and cook, tossing, for ⏱️ 5 minutes , until softened. Season with salt and pepper. Add Lentils , Veggie Stock Concentrate , and enough water to cover the lentils by 2 inches. Bring to a boil, then reduce to a simmer for 15-20 minutes ( ⏱️ 20 minutes ), until lentils are tender. Once tender, drain, return the pot, and season with salt and pepper. Keep covered until the rest of the meal is ready.

   Lentils: 2 can, Veggie Stock Concentrate: 2 unit, water
4. 

   4

    While the lentils cook, heat 1 teaspoon olive oil in a large pan over medium-high heat. Add the 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 the warm lentils, roasted sweet potatoes, and the Brussels sprouts.

   Balsamic Vinegar: 4 tbsp
6. 6

   Serve the lentil salad with a sprinkle of Feta Cheese and Pepitas on top. Enjoy!

   Feta Cheese: 4 oz, Pepitas: 2 oz