Warm Beluga Lentil and Sweet Potato Salad

Ingredients

• •

  1 cup organic beluga lentils

• •

  1 Tbsp herb de Provence

• •

  1 cup walnut halves

  toasted and chopped

• •

  ¼ cup parsley

  finely chopped

Instructions

1. 1

   Melt butter in a saucepan over medium heat. When hot, add the onion and saute until soft and translucent. Add garlic and cook for 2 minutes.

2. 2

   Add the sweet potato, lentils, and herbs de Provence and cook for 2 minutes. Add the vegetable stock and simmer the lentils for 20 to 25 minutes or until they are tender and the liquid is absorbed.

3. 3

   Turn into a bowl and add the cherry tomatoes, pomegranate seeds, walnuts, and parsley. Toss with the lemon juice and extra virgin olive oil and season to taste.

4. 4

   Serve garnished with crumbled goat cheese.