Herbed Lentils with Sweet Potato & Colorful Salad.
This is easy, delicious, high in protein and fiber recipe. It's a two steps process:
1) Cooking french lentils and sweet potato.
2) While they are cooking preparing a salad.
Acid-Alkaline Content of this dish: The cooked part of this dish would be more on the acidic side (lentils are cooked; sweet potatoes/yams are a starchy vegetables) while the raw salad will be highly alkaline and ideally the salad would fill with it 70-80% of your meal.
Total Time: 30-35 minutes
For Lentils and Sweet potato:
- One big sweet potato
- 1 cup french lentils
- 1/4 - 1/5 of the bunch of fresh cilantro
- thyme and rosemary
- Black pepper
- Sea salt
For Salad (you can basically use other veggies or in different proportions):
- mixed greens
- 1 apple
- 1 long cucumber
- cherry tomatoes
- yellow bell pepper
- green onions
- For dressing: olive oil, sea salt, lime/lemon/grapefruit or my 3-Minutes Ginger-Lime Dressing from one of my blog posts.
- something for crunchiness like some healthy crunchy snacks
How to Process:
1. I would recommend to soak lentils for about 8 hours or overnight but this is not necessary. If soaked rinse throughly.
2. For faster cooking I would recommend to have a sauce pan with steamer for faster cooking process. you can also use two separate pans for that. Here is the picture of what I have and like so much.
3. Bring 2 cups of water up to a boil, add washed lentils. After that turn down the heat and simmer for 30-35 minutes.
4. Peel and cut sweet potato lengthwise in 4 long pieces. Put into steamer pan, sprinkle with salt, pepper and herbs like rosemary, thyme, or any other spice you prefer. Steam for approximately 25-30 minutes (basically until the lentils will be cooked).
5. Keep tasting the lentils for your desire consistency and check sweet potato, it should be soft.
6. While lentils and potatoes are on their way, you can quickly fix the salad. It could be any salad you like. You can use whatever you have in the fridge. I used my veggie that I got on farmers market goodies - lettuce, red bell pepper, cherry tomatoes, green onion, an apple (better to use green, because of the lower sugar content it's more alkaline), cucumber and avocado! Drizzle some good healthy oil like olive or flax seed oil, add sea salt, and squeeze some citrus like lime or lemon, or grapefruit! You can try my 3-Minutes Ginger-Lime Dressing that can be done days ahead and stay fresh in fridge for up to 5 days. Plus add some crunchy things on top of the salad - I really like those two brands: Peeled snacks (very pure ingredients) and Bare Snacks (crunchy green apple chips).
Serve lentils, sweet potatoes and salad together, try keeping 70-80% ratio on your plate. Explore more about the 80/20 healthy eating habit (I don't like to call it diet rule).