1 red onion, chopped
2 carrots, peeled and cubed
2 sweet potatoes, peeled and cubed
2 cloves garlic, grated
2 tablespoons (30ml) grape seed oil
Fresh ground pepper
1 tablespoon (15ml) fresh thyme, chopped
1 cup (240ml) Puy lentils, cooked
1 cup (240ml) arugula
2 tablespoons (30ml) balsamic vinegar
1 tablespoon (15ml) walnut oil
1 tablespoon (15ml) maple syrup
¼ cup (60ml) goats’ cheese, crumbled
Preheat oven to 400oF (205oC).
Add sweet potato, carrots, onion, and garlic into a bowl. Add grape seed oil and stir to coat. Grind fresh pepper over top. Toss to combine.
Pour veg onto a cookie sheet with a lip. Add thyme.
Roast in the oven 20-30 min until tender.
Once cooled, add to a bowl with cooked lentils.
Mix together balsamic vinegar, maple syrup, and walnut oil. Pour into bowl. Toss to coat.
Top with goats’ cheese and extra thyme.