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Mediterranean Lentil and Sweet Potato Salad

Mediterranean Lentil and Sweet Potato Salad

This Mediterranean lentil and sweet potato salad will become a staple!Lentils paired with roasted sweet potatoes and topped with crunchy almonds andjuicy mandarins.
Course Salad
Cuisine Greek, Mediterranean
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Elena Paravantes


  • 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


  • 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!


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.