Ingredients
Method
- Preheat oven to 425°F (220°C). Toss the sweet potato cubes, red bell pepper, and red onion wedges with olive oil, smoked paprika, salt, and pepper on a lined baking sheet.
- Roast for 22–25 minutes, stirring once halfway through, until the sweet potato is tender and caramelised at the edges and the peppers and onion are lightly charred.
- While the vegetables roast, cook the lentils: combine rinsed lentils with water or broth in a small saucepan. Bring to a boil, reduce to a simmer, and cook for 18–20 minutes until tender but not mushy. Drain any excess liquid.
- Make the dressing: whisk together the olive oil, apple cider vinegar, Dijon mustard, and a pinch of salt.
- In a wide bowl, combine the warm cooked lentils and roasted vegetables.
- Pour the dressing over and toss gently to coat.
- Scatter the crumbled feta over the top.
- Add fresh rocket, spinach, or parsley if using. Serve warm.
Notes
Dried lentils are one of the best protein-per-dollar foods available anywhere — a small bag costs around one dollar fifty and provides many servings. Unlike most legumes they require no soaking and cook in under twenty minutes, making them genuinely practical for weeknight cooking. Green and brown lentils hold their shape better than red lentils when cooked and work better in warm salad-style bowls. A block of feta bought whole and crumbled at home is consistently cheaper and more flavourful than pre-crumbled bags.