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Warm Lentil and Sweet Potato Salad with Maple Vinaigrette

written by Julia Korenman, M.D.

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.  


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

1) Preheat oven to 375 degrees.

2) 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.

3) 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.

4) 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.

5) 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.

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