Vegan Feast: Sweet Potato, Lentil and Mint Salad

Sweet potatoes are the ultimate food. They are so easy to cook- you just throw them in the oven- and they always taste delicious.


This salad combines sweet potatoes with brown lentils and lots of fresh mint. Let me assure you- this combination is a winner. And very very simple.


Sweet Potato, Lentil and Mint Salad 

250ml dried green, brown or Puy lentils- your choice!

1 litre boiling water

1/2 veggie stock cube

3 large sweet potatoes

handful of mint leaves, finely chopped

salt and pepper

Roast the sweet potatoes at 180 degrees for around 30 minutes, or until they are really soft.

Boil the lentils in the water with the stock cube for about 25-30 minutes, or until the lentils have gone a bit tender but not too soft and mushy. Rinse under cold water and set to one side.

When the potatoes are cool, you can really easily peel off the skin. Chop the potatoes into chunks. I left mine quite big, but it’s up to you.

Mix the lentils and sweet potatoes together, then add the mint leaves and a good pinch of salt and pepper.




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