Rosemary Roasted Sweet Potato and Lentil Salad
While lentils are cooking, preheat oven to 375F.
Cut sweet potatoes into a very small dice or very thin match stick size. Place them in a bowl and pour over them: One tablespoon of olive oil, 1 to 2 tablespoons chopped rosemary, salt and pepper to taste. Toss well to coat and spread an even layer on a baking sheet.
Bake for approximately 30 minutes, or until the potato pieces are soft on the inside and have developed a nice color. Remove potatoes from the oven and put directly into the bowl with the lentils. T
oss both with remaining tablespoon of olive oil and adjust seasoning to taste.
This dish is good hot or at room temperature. Travels very well.
Serves 4 to 6.