This Mediterranean lentil and sweet potato salad will become a staple! Lentils paired with roasted sweet potatoes and topped with crunchy almonds and juicy mandarins.
Lentils are a weekly food in our home. The classic and much-loved Greek lentil stew is served at least once a week. It is so easy to make and it’s perfect for those days when we are busy. Lots of protein and fiber to keep us full. The next day we take the leftovers and mix them with some tasty additions such as Kalamata olives, sun-dried tomatoes and capers and have it cold. Yum!
For this recipe I added some sweet potatoes and mandarins for a bit of tartness and then sprinkled it with crunchy almonds, loved it! Such a hearty and delicious salad which is perfect for anytime of the day. Preparing this salad, I was thinking of its nutritional value, rich in beta-carotene and vitamin C, two nutrients that can keep your immune system strong. Plus, you get plenty of plant protein, fiber, and good fats.
Mediterranean Lentil with Sweet Potato Salad Ingredients
- Sweet Potatoes: I peel and chop before roasting.
- Lentils: The lentils I use are small brown lentils. Red lentils will have a different flavor and require less cooking time.
- Mandarins: You want a citrus fruit to provide some tanginess. Orange sections cut in half work good too.
- Almonds: Almonds are thinly sliced or slivered. You can find them already slices, otherwise you can also chop them.
- Feta: Feta is optional, but if you are not avoiding dairy, it really makes the dish even tastier.
How to make Mediterranean Lentil and Sweet Potato Salad
1. Preheat the oven at 400 F (200 C). Prepare a baking pan by covering it with aluminum foil. Place the sweet potato cubes in a bowl and add 1 tbsp olive oil and toss until all the pieces are coated with the oil. Sprinkle a pinch of fine salt and a some found black pepper. Spread on the pan in one layer and roast for about 30 minutes until soft but not falling apart.
2. In a pot place the lentils with a bay leaf and about 2 cups of boiling water. Simmer for 20-25 minutes until soft, but not mushy and drain. Set aside.
3. In a small bowl you can prepare the dressing by mixing 2 tbsp extra virgin olive oil, 1 tbsp vinegar and tsp honey. Mix well until the dressing thickens. Set aside.
4. Assemble the salad by placing the lentils and sweet potatoes in a bowl, toss gently, add ½ of the dressing and toss. Add the mandarins, sprinkle with the almonds and feta (if using), drizzle the rest of the dressing and finish with some parsley, thick sea salt and freshly ground pepper. Enjoy!
Make ahead
You can roast the sweet potatoes a day ahead and also pre-boil the lentils a day ahead. Store both tightly covered in the refrigerator.
How to store
Store up to 3 days covered in the refrigerator.
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- Greek Lentils and Rice-Fakorizo
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Mediterranean Lentil and Sweet Potato Salad
Ingredients
- 1 ¼ lbs (600 g) pound sweet potatoes (about 2 medium) peeled and cut in ½ inch cubes
- 3 tbsp (45 ml) Extra virgin olive oil
- ½ cup (100 g) dry lentils
- 1 bay leaf
- 1 tbsp red wine vinegar
- ½ tsp honey
- 2 mandarins separated in sections
- 1 ½ oz (46 g) slivered almonds
- 1 tbsp finely chopped parsley
- 2 oz (60 g) crumbled feta optional
Instructions
- Preheat the oven at 400 F (200 C). Prepare a baking pan by covering it with aluminum foil.
- Place the sweet potato cubes in a bowl and add 1 tbsp olive oil and toss until all the pieces are coated with the oil. Sprinkle a pinch of fine salt and a some found black pepper. Spread on the pan in one layer and roast for about 30 minutes until soft but not falling apart.
- In a pot place the lentils with a bay leaf and about 2 cups of boiling water. Simmer for 20-25 minutes until soft, but not mushy and drain. Set aside.
- In a small bowl you can prepare the dressing by mixing 2 tbsp extra virgin olive oil, 1 tbsp vinegar and tsp honey. Mix well until the dressing thickens. Set aside.
- Assemble the salad by placing the lentils and sweet potatoes in a bowl, toss gently, add ½ of the dressing and toss. Add the mandarins, sprinkle with the almonds and feta (if using), drizzle the rest of the dressing and finish with some parsley, thick sea salt and freshly ground pepper. Enjoy!
My salad was still warm when I ate it for lunch and it was wonderful! Just right for a cool rainy day.
Did anyone figure out how many servings this is? Making it in a few days for a group of 8 people and have no clue if I need to double the recipe, triple it, or what
Hi Rachel , This recipe is enough for 3-4 side servings.
Another amazing lentil recipe that includes a favorite tuber – sweet potato. This was great the day I made it and brilliant the next day as well. Every family member enjoyed it. The recipe was easy to follow and quick to make right after work.
This is so easy to make. It has a wonderful flavor profile. I’m going to make a double batch next time!
Can you use canned lentils? If so, do I just gently heat and then add to salad? I’m often having to rely on canned beans/legumes because of time constraints but would love to start using the dried beans as I have more time. Do you soak your lentils or legumes beforehand? I’ve recently added legumes back into my diet and still learning how to use them.
This recipe is SO GOOD and so easy to make! It’s such a great winter salad too. I meal prep it for lunch and add the dressing and tangerine in the morning before I go to work. It not only tastes good but it also looks so beautiful. I discovered you on TikTok and have been making your recipes, they are so great and simple to make!
This was absolutely delicious! I used pre-cooked lentils from the produce section. I did add the feta, it gives the dish some added protein and of course, salty goodness. Thank you! We love your recipes in our house.
Fabulous recipe! I am so happy with the flavor of this salad. Super tasty and filling! I will definitely make it again. Thanks.
As another person asked, what is the serving size of this? When I put the recipe into my recipe app it states it is 1660 calories. I am thinking this is 3 or 4 servings? Thank you, love all of your recipes!
I just made this for lunch. The almond slices give a nice contrast. I sprinkled in a few dried cranberries on a portion of it too so I could try it both ways, and I liked that slightly tart contrast as well.
Unless I’ve missed it I can’t see how many serving this recipe is meant to make? About to make it anyway and I’ve doubled it hoping for leftovers for lunch tomorrow!!
I can’t wait to try this – it sounds like a great take-along lunch. Your Fakes recipe has become a staple in our house too, so thank you!!