Salad

  • 3 small sweet potatoes
  • 2 tsp coconut oil
  • 3/4 c dried brown or green lentils
  • 1 1/2 c chicken broth
  • 2 large handfuls of spinach
  • 3 ribs celery
  • 1/2 c crumbled feta cheese
  • 1/2 c pine nuts

Dressing

  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1/4 tsp ground cumin
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt

  1. Cook the lentils in the chicken broth.  Stop the cooking just before done so they stay firm in the salad.  Chill.  

  2. Cut the sweet potatoes in even 1/2” pieces and rub with coconut oil, then place on a cookie sheet in a single layer and bake at 350 degrees for about 40 minutes.  Cool before tossing with the salad. 

  3. Place all the dressing ingredients in a 2-quart bowl, stir, then add the spinach, celery, sweet potatoes, and lentils.  Stir and serve with cheese and nuts sprinkled on top.