French Lentil Salad

🥘 Ingredients

• balsamic vinegar
  2 tbsp
• black pepper
• brussels sprouts
  8 oz
• feta cheese
  2 oz
• french lentils
  1/2 c
• honey
  1 tsp
• italian herbs
  1 tsp
• olive oil
  2.667 tbsp
• pepitas
  1 oz
• red onion
  1 unit
• salt
• stock concentrate
  1 unit
• sweet potato
  1 unit

🍳 Cookware

• bowl
• baking sheet
• pot
• pan
• bowl

1. 1

   Preheat oven to 425 degrees. Peel and cut the sweet potato into 1/2-inch cubes. Halve, peel, and finely chop the red onion . Halve the brussels sprouts lengthwise through the core and thinly slice.

   sweet potato: 1 unit, red onion: 1 unit, brussels sprouts: 8 oz
2. 2

   In a bowl , whisk olive oil with honey and the italian herbs . 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.

   olive oil: 1 tbsp, honey: 1 tsp, italian herbs: 1 tsp, salt, black pepper
3. 3

   Heat olive oil in a pot over medium heat. Add the onion and season with salt and black pepper . Cook for about ⏱️ 5 minutes , until softened. Add the french lentils , stock concentrate , and enough water to cover the lentils by 2 inches. Bring to a boil, reduce to a simmer, and cook for 15-20 minutes, or until tender. Add a pinch of salt 5 minutes before they are done. Once tender, drain, return to the pot, and cover to keep warm.

   olive oil: 1 tsp, salt, black pepper, french lentils: 1/2 c, stock concentrate: 1 unit, salt
4. 4

   Heat olive oil in a pan over medium-high heat. Add the brussels sprouts and season with salt and black pepper . Cook, tossing, for ⏱️ 3 minutes , until softened and slightly crispy. Set aside.

   olive oil: 1 tsp, salt, black pepper
5. 5

   In a bowl , combine balsamic vinegar and a pinch of salt and black pepper . Slowly whisk in olive oil . Taste and season with salt and black pepper . Add the warm lentils, roasted potatoes, and the brussels sprouts. Toss to combine.

   balsamic vinegar: 2 tbsp, salt, black pepper, olive oil: 1 tbsp, salt, black pepper
6. 6

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

   feta cheese: 2 oz, pepitas: 1 oz