Turn lackluster lentils into a fresh and tangy salad with this meal makeover using stored, cooked ingredients. With cooked sweet potatoes for a burst of nourishment and earthy flavor.
Ingredients
Leftover lentil stew
Cooked sweet potatoes
4 cups spring greens
1 cucumber, sliced thin
½ onion, cut in chunks
½ cup fresh cilantro
½ cup sesame oil
1 cup apple cider vinegar
1 dollop Greek yogurt
1 sprinkle dried dill
Toasted pumpkin seeds
Salt and pepper to taste
Directions
Pull out a big glass salad bowl from the cabinet. Start by lining the bottom with spring greens mix. Toss these with olive oil and vinegar. Add onion and cucumber.
Scoop up some lentil porridge and add that. Add sweet potato chunks. Snip some cilantro sprigs over all. Drizzle with sesame oil and apple cider vinegar. Add a dollop of Greek yogurt.
Top with a sprinkle of toasted pumpkin seeds. Use kitchen shears to cut everything up into bite-sized bits, and enjoy your hearty, earthy salad made with leftovers!
