Lentil Yam & Purple Potato Salad

Lentils contains one of the highest ratio of protein in the legume family.

(After soybeans) 

Lentils can lower your cholesterol, keep your heart heart healthy, help with digestive system, lower blood sugar and increase energy.

Ingredients

1 cup dry Spanish lentils

1 1/2 cups water

Salt

1 large yam, peeled and cubed

2 purple potatoes, peeled and cubed

1/2 cup parsley & mint (mixed), 

chopped

Lentils are excellent source of iron, low in calories (yay!) and high in nutrition.

I combined them with yams and purple potato to complete a colorful and nutritional meal. Comfort food at its best.

Easy recipe to follow, and great to keep in the fridge for up to 3 days.

Dressing:

2 tablespoons olive oil

Juice of 1/2 lemon

Salt

Pepper

Directions

In a sauce pan add lentils, water and salt. Bring to a boil, then lower to simmer, cook until all the water have soaked into the lentils. Let it cool completey. Set aside. Heat oven to 375°F Take a baking sheet and bake the yams and the purple potatoes until tender, about 20-30 minutes. Let it cool. Take a salad bowl and mix all the dressing ingredients. Add the lentils, yam and purple potato, parsley / mint mixture, mix and serve.