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Lentil Salad with Roasted Sweet Potatoes and Queso Fresco


Lentil Salad with Roasted Sweet Potatoes and Queso Fresco
Marian Blazes
This is a wonderful salad that you can make with winter pantry staples, such as dried lentils and a lone sweet potato or two. The sweet potatoes are cubed, tossed with seasoning and chopped onions, then roasted until caramelized. While the potatoes roast, you can cook the lentils and chop the red pepper. Toss it all together and serve warm, adding a few baby spinach leaves for something green. This is a healthful salad that everyone will enjoy.


  • 2 sweet potatoes, peeled and cut into 1-inch cubes
  • 1 red onion, coarsely chopped
  • 2 tablespoons olive oil
  • 1 packet Sazon Goya with saffron (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
  • Juice of 1 lime
  • 1 red pepper, diced
  • 1/2 cup crumbled queso fresco cheese
  • Salt and pepper to taste


  1. Preheat the oven to 400 degrees.

  2. Toss the cubed sweet potatoes and the chopped red onion with 2 tablespoons olive oil, the SazonGoya seasoning packet, and salt and pepper.

  3. 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.

  4. While potoatoes are roasting, bring the lentils to a boil in the 2 cups of water with 1 teaspoon salt.

  5. Simmer lentils gently until tender, about 25 minutes.

  6. 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.

  7. 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.

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