Written by Julia Korenman, M.D.
January 28, 2020
By Stephanie Sedgwick, adapted by Julia Korenman
If you have vegetarians at your Thanksgiving feast, consider a tasty lentil dish as a protein alternative to turkey.
Ingredients:
1 large or 2 medium sweet potatoes (1 pound)
1 cup lentils
1 ½ tablespoons apple cider vinegar
1 ½ tablespoons maple syrup
2 teaspoons Dijon mustard
¼ teaspoon nutmeg
2 tablespoons finely chopped chives
salt to taste
3 tablespoons olive oil
Directions:
- Preheat oven to 375 degrees.
- Prick each potato several times and place in oven on aluminum foil. Bake for 45-90 minutes until the juices ooze out a bit and the sweet potato is soft. Let cool.
- Rinse lentils and place in 3-4 quart pot. Add enough water to cover 1-2 inches above the lentils. Place pot over medium heat and cover with lid ajar. When the water starts to boil adjust the heat so the water stays at a low boil. Cook for about 25 minutes until the lentils are tender but not falling apart. Drain.
- Whisk together the vinegar, maple syrup, mustard, nutmeg, chives and salt to taste (I do not use salt) in a large bowl. Slowly add the oil, whisking to incorporate. Add the lentils to the dressing.
- Carefully peel the sweet potatoes and discard the skins. Cut the flesh into ½ inch chunks; and place into the bowl with the lentils. Gently toss to coat evenly with the dressing.
Serve warm or at room temperature.