20 minutes of preparation, recipe for 6 servings: Green lentil salad with sweet potato and nuts

Materials:

1 bag of cooked green lentils, natural flavor

1 large sweet potato or 2 medium ones, peeled

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2 tablespoons olive oil

1 teaspoon silane

1/2 teaspoon ground chili

120 grams feta or Bulgarian cheese

100 grams walnuts, natural

10 cherry tomatoes, preferably the Tamar variety (optional)

10 basil or rocket leaves – optional

salt

For the sauce:

3 tablespoons lemon juice or vinegar for salami

A teaspoon of maple syrup or honey

2 tablespoons olive oil

A teaspoon of salt

How to prepare:

1. Cut the sweet potato into cubes and fry in olive oil until golden. After 5 minutes of frying, drizzle with cilantro and sprinkle with chili and salt. Remove to a bowl.
2. In the same pan, toast the nuts until they give off a wonderful aroma and turn slightly golden. Cool and chop coarsely.
3. Drain the lentils from the liquid and place in a bowl.
4. Cut the tomatoes in half.
5. Green lentil salad with sweet potato and nuts - delicious at Sheva
6. Mix the sauce ingredients well in a jar.
7. Add the sweet potatoes to the bowl with the lentils and drizzle with the sauce. Mix well.
8. Sprinkle nuts and crumbled feta cheese over top and serve with basil leaves or rocket.

The natural flavor lentils are available in a 475 gram bag placed on the refrigerated shelf and are valid for about six months.

Available in all retail chains and select stores.

Kosher: Westheim, Efrati Kosher.