Lentil and Sweet Potato Salad

Name: Lentil and Sweet Potato Salad
Prep time: 25 min
Total time: 50 min
Yield: 6 - 8 serving(s)
Ingredients: 5 tbsp. fresh lime juice; 1/4 c. packed fresh flat-leaf parsley, chopped; 1/2 c. plus 1 tablespoon olive oil, divided; Kosher salt and freshly ground black pepper; 2 lb. sweet potatoes (about 2 large), cut into 1 1/2-inch chunks; 1 tsp. smoked paprika; 3 cloves garlic, chopped; 2 tsp. ground coriander; 2 tsp. ground cumin; 1 3/4 c. black lentils; 6 oz. feta, crumbled (about 1 1/2 cups); 1/3 c. toasted pepitas; 1/4 c. pomegranate seeds; Aleppo pepper or crushed red pepper flakes and flaky sea salt, for serving

So colorful and delicious this salad deserves a place on your fall menu.

By Charlyne MattoxPublished: Sep 26, 2025

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lentil and sweet potato salad with feta and pomegranate seeds

Becky Luigart-Stayner for Country Living

Yields:

6 - 8 serving(s)

Prep Time:

25 mins

Total Time:

50 mins

Serve this hearty salad as a side dish or top with seared salmon or sliced pork tenderloin to make it the main dish. With it's mix of flavors it's also an ideal side for Thanksgiving dinner.

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Ingredients

5 Tbsp. fresh lime juice
1/4 cup packed fresh flat-leaf parsley, chopped
1/2 cup plus 1 tablespoon olive oil, divided
Kosher salt and freshly ground black pepper
2 lb. sweet potatoes (about 2 large), cut into 1 1/2-inch chunks
1 tsp. smoked paprika
3 cloves garlic, chopped
2 tsp. ground coriander
2 tsp. ground cumin
1 3/4 cups black lentils
6 oz. feta, crumbled (about 1 1/2 cups)
1/3 cup toasted pepitas
1/4 cup pomegranate seeds
Aleppo pepper or crushed red pepper flakes and flaky sea salt, for serving

Directions

1. Step 1Preheat oven to 425°F. Whisk together lime juice, parsley, and ¼ cup oil in a bowl. Season with salt and pepper.
2. Step 2Toss together sweet potatoes, smoked paprika, and ¼ cup oil on a large rimmed baking sheet. Season with kosher salt and pepper. Roast, tossing halfway through, until golden brown and tender, 30 to 35 minutes.
3. Step 3Meanwhile, heat remaining tablespoon oil in a large pot over medium heat. Add garlic, coriander, and cumin. Season with kosher salt. Cook, stirring often, until garlic is fragrant, 1 to 2 minutes. Add 8 cups water, cover, and bring to a boil. Add lentils, reduce to a strong simmer, and cook until tender, 22 to 24 minutes. Drain and transfer to a serving platter.
4. Step 4Top lentils with sweet potatoes, feta, dressing, pepitas, pomegranate seeds, Aleppo pepper, and flaky sea salt.