FOODLOVER magazine


Puy Lentil & Sweet Potato Salad  

A great spice-packed salad that makes use of the jar of curry paste lurking in your fridge.

Lentil salad


  • 400g cooked, puy lentils
  • 150ml water
  • 70g curry paste
  • 800g sweet potato, peeled and cut into wedges
  • 2 tbsp oil
  • Half tsp crushed black pepper
  • Half red onion thinly sliced
  • 100g cherry tomatoes, quartered
  • Salt and pepper, to taste
  • Juice of 1 lemon
  • 3 tbsp fresh coriander, chopped
  1. Place the sweet potatoes on a roasting tray and toss with 1 tbsp of oil. Roast the sweet potato wedges in a preheated oven at 180C/gas 4 for 30 mins.  
  2. Fry the curry paste with the remaining 1 tbsp of oil, add the water, lemon juice and lentils, and cook for 3–5 mins.  
  3. Layer the salad on a serving plate.  
  4. Serve warm or cold as a salad with poppadoms and mango chutney. 

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West Country FOODLOVER is a print magazine and news based website offering a foodie’s guide of what’s hot across the South West. We inspire foodies with great seasonal recipes, competitions, news and events. The magazine, website and newsletter reach more than 128,000 foodies each issue.