Brown Butter Lentil and Sweet Potato Salad

Brown Butter Lentil and Sweet Potato Salad

4 to 6
This simple lentil salad has a little secret: a toasty, brown butter vinaigrette perfumed with sage. The dish has as much texture as it does flavor. French green lentils or black lentils are the ideal choice, as they hold their shape well after cooking, but brown lentils will work too, though they’ll be a bit softer. Start testing your lentils for doneness after about 15 minutes of cooking; you want them cooked through but not mushy, and they’re best if they retain some bite. Roasted until tender, the sweet potatoes add richness, but feel free to substitute just about any roasted vegetables. Carrots, beets or red bell peppers would all be delicious in their stead.

Ingredients

  • 1 pound sweet potatoes

    butternut squash or carrots, peeled and cut into 3/4-inch pieces, about 4 cups

  • 2 tablespoons olive oil
  • Kosher salt and black pepper
  • 1 cup French green lentils or black lentils

    rinsed

  • 1/2 cup chopped fresh parsley leaves and tender stems
  • 1/2 cup crumbled goat cheese

    optional

  • 1 tablespoon minced fresh sage leaves
  • 4 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon maple syrup
  • Kosher salt and black pepper

Directions

  1. 1

    Heat the oven to 375 degrees and set a rack in the center.

  2. 2

    Prepare the sweet potatoes: On a baking sheet, toss the sweet potatoes with the olive oil and a sprinkle of salt and pepper. Spread into an even layer and roast, stirring occasionally, until golden and tender, 15 to 25 minutes.

  3. 3

    While the sweet potatoes cook, prepare the lentils: Add the lentils to a medium pot and cover with about 6 cups water. Salt the water generously and bring the mixture to a boil. Turn the heat down to a simmer and cook the lentils until just tender, 15 to 25 minutes. Drain the lentils then return them to the pot. Cover to keep warm.

  4. 4

    Prepare the vinaigrette: Add the sage to a small bowl. Melt the butter in a small skillet set over medium heat. (Use a pan with a light interior so you can easily see the milk solids change color.) Cook the butter a few minutes, stirring occasionally and scraping the milk solids off the bottom and sides of the pan as needed, until the milk solids turn golden brown and smell toasty.

  5. 5

    Pour the hot browned butter and all of the toasty bits over the sage; it will crackle and foam a bit. Let the mixture sit for 1 minute to let the foam subside, then whisk in the olive oil, followed by the red wine vinegar and maple syrup. Season with salt and pepper to taste.

  6. 6

    Add the cooked sweet potatoes to the pot with the warm lentils. Pour the dressing over the top and stir gently to combine. Add the parsley, season with more salt and pepper, if desired, and toss to combine.

  7. 7

    Transfer the mixture to a serving dish and sprinkle with goat cheese, if using. Serve warm.

Brown Butter Lentil and Sweet Potato Salad

Brown Butter Lentil and Sweet Potato Salad

35 min4 to 6

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About this Recipe

Looking for a hearty, satisfying salad that's anything but boring? This Brown Butter Lentil and Sweet Potato Salad elevates simple ingredients into a truly memorable dish, perfect for a cozy weeknight meal or impressive potluck. The total preparation time of 35 minutes makes it an accessible choice for any home cook. This recipe yields 4 to 6 servings, making it versatile for both small and larger gatherings.

The secret to this salad's irresistible depth lies in its brown butter vinaigrette, infused with fragrant sage. This technique transforms humble lentils and sweet potatoes, adding a nutty, complex richness that’s miles beyond a standard salad dressing. It's a simple step that delivers an outsized impact on flavor, making this lentil dish truly special.

You'll be delighted by the interplay of textures and flavors in every bite. Expect tender, earthy French green or black lentils that retain a pleasant bite, beautifully contrasted with sweet, caramelized roasted sweet potatoes. The entire dish is brought together by that rich, nutty brown butter vinaigrette, subtly perfumed with fresh sage, creating a comforting yet vibrant salad that truly stands out. The optional crumbled goat cheese adds a creamy tang that perfectly complements the warmth of the butter and sweetness of the potatoes, rounding out the flavor profile. This simple lentil salad delivers a depth of flavor that belies its straightforward preparation, making it a truly rewarding dish to prepare and enjoy.

This versatile salad welcomes customization. Instead of sweet potatoes, feel free to use roasted butternut squash, carrots, beets, or red bell peppers for equally delicious results. If you're not a fan of goat cheese, simply omit it for a dairy-free option, or swap it for a different crumbled cheese like feta.

Serve this beautiful Brown Butter Lentil and Sweet Potato Salad as a satisfying main course for a light dinner, or as a flavorful side dish at your next gathering. It’s equally delicious warm or at room temperature, making it ideal for meal prep or entertaining.

Frequently Asked Questions