Easy and healthy recipe for a warm lentil salad with smoked almonds, sweet potato and goat cheese. Perfect meal for cold winter days!
I can’t believe 2011 is already gone! It was a great year and never boring: I conquered the wicked witch, moved twice into different states and made new friends (miss my old friends).
I baked countless loaves of bread, cakes and cookies. It was also a year full of coffee, red wine, chocolate and many good dinners. If I would take a look at the healthy factor (which I don’t) I might not be proud of everything I ate, but at the end, it was a year of pretty darn good food and I enjoyed all of it.
I don’t believe in new year’s resolutions it’s more like the new year came with a white canvas, ready for me to throw all the paint on it I can. Still shiny and spotless, I am trying to make as many things right as I can like eating more healthy with this warm lentil salad with smoked almonds, sweet potato and goat cheese.
Not that I am really into black cats and don’t walk under a ladder curses but eating lentils is rumored to bring luck and fortune as they look like coins. I think it won’t hurt to follow some common superstition for the new year. There is nothing wrong about being careful and they are healthy!
A couple of months ago we had been on one of our long road trips and while making a pit stop I went into the nearby market and bought accidentally smoked almonds. They were actually quite good, although I am able to eat just a few of them, their flavor is too intense. I buy a tin from time to time and place them next to the coffee maker after a while it empties itself magically.
So this is how I came up with this salad, lentils for my purse and smoked almonds for crunchiness and a little smokey taste. I added goat cheese for creaminess and feta might also work as well and the sweet potato to balance all the flavors. I added nice color, more smoky flavor and some spice with Pimentón Picante Ahumado (Spanish smoked paprika powder), half a teaspoon is at least what you should add, more if you dare. I think cayenne pepper would be a good substitute. This all comes together very well and delicious, give it a try!
- 1 pound sweet potato
- 3 tablespoons olive oil
- ½ teaspoon Pimentón Picante Ahumado
- 1 teaspoon salt
- 90 g / 3.1 oz. puy lentils
- 80 g / 2.8 oz. smoked almonds
- a good handful of parsley
- 3-4 green onion, chopped
- 4 tablespoons extra virgin olive oil
- 2 tablespoons apple vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 100 g / 3.6 oz. fresh goat cheese, crumbled
- Preheat your oven to 200 C / 400 F and line a baking pan with parchment paper. Peel and cut the sweet potato
- Peel and cut the sweet potato. In a medium bowl mix 3 tablespoons olive oil, Pimenton and salt, add the sweet potato and toss until well covered. Pour in one layer on your baking sheet and roast for 30 minutes or until golden brown.
- Meanwhile, rinse the lentils and check for little stones etc. Cook over medium heat, slightly simmering for 25 minutes until done (not mushy).
- Roughly chop the almonds. Wash the green onions and the parsley, shake of any water and chop finely.
- Make the vinaigrette: add the olive oil, the vinegar, mustard, and honey to a ball jar and shake well.
- Bring everything together in a bowl, serve still warm or cold.