Loaded Lentil Salad
Oven to 425′
*peel, cut SWEET POTATOES in tiny cubes, toss with olive oil, herbs de provence, salt, pepper – roast for 15 minutes toss, roast for another 10 minutes
*Heat a drizzle of oil over medium heat, add chopped RED ONION and sauté, add LENTILS and cook till finished.
*Drain lentils set aside
*Heat pan with a drizzle of olive oil and sauté’ sliced BRUSSELS SPROUTS season with salt and pepper about 4 minutes
*Combine all ingredients toss with BALSAMIC VINEGAR add chopped FETA CHEESE and baked PEPITAS and ENJOY! xx