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Lentil and Sweet Potato Salad


1⁄2 cup dry brown lentils*

1⁄2 small sweet potato

2 cups of spinach leaves

2 cloves of roasted garlic

1⁄2 red capsicum

1⁄2 cup activated almonds

Dressing: salt, pepper, 
tbs vinegar and ¼ of an avocado.


  1. Prepare lentils by soaking in water for
4 hours. Simmer on low for 40 minutes until soft. Drain and rinse.
  2. Cut the sweet potato into chips**/cubes and coat in turmeric, cook on 200°C for 30-40 minutes until golden brown.
  3. Add garlic gloves half-way in and roast for 20 minutes.
  4. Roast the almonds on 160°C for 20 mins.
  5. Cut up capsicum, add spinach, lentils, garlic, sweet potato and almonds.
  6. Add dressing.
  7. You can also add cheese, olives, quinoa etc.


*Any left over lentils are great mixed with grated carrot, zucchini, onion, chai egg, buckwheat flour and red curry powder to make lentil burgers.


**The sweet potato chips are also great as a snack or side to any meal.

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