Lentil Salad With Roasted Sweet Potatoes And Queso Fresco

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 4
• 2 sweet potatoes, peeled and cut into 1-inch cubes
• 1 red onion, coarsely chopped
• 2 tablespoons olive oil
• 1 1/2 teaspoons sazon goya seasoning (or 1 teaspoon cumin and 1/2 teaspoon paprika)
• salt and pepper
• 1/2 cup lentils
• 2 cups water
• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 lime, juice of
• 1 red pepper, diced
• 1/2 cup queso fresco
• salt and pepper

Recipe

• 1 preheat the oven to 400 degrees.
• 2 toss the cubed sweet potatoes and the chopped red onion with 2 tablespoons olive oil, the sazongoya seasoning packet, and salt and pepper.
• 3 place vegetables in a roasting pan and roast, gently stirring every 10 minutes or so, until potatoes are starting to brown around the edges and appear slightly crispy. let cool.
• 4 while potoatoes are roasting, bring the lentils to a boil in the 2 cups of water with 1 teaspoon salt.
• 5 simmer lentils gently until tender, about 25 minutes.
• 6 drain lentils well, and let cool completely. place lentils in a bowl and toss with 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, and the juice of one lime.
• 7 stir in the sweet potatoes and onions, chopped red pepper, and queso fresco, and gently toss to mix. season with salt and pepper to taste.