Lentil Salad


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
  • Preheat the oven to 400 degrees.
  • Toss the cubed sweet potatoes and the chopped red onion with 2 tablespoons olive oil, the SazonGoya seasoning packet, and salt and pepper.
  • 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.
  • While potoatoes are roasting, bring the lentils to a boil in the 2 cups of water with 1 teaspoon salt.
  • Simmer lentils gently until tender, about 25 minutes.
  • 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.
  • 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.