Rosemary Roasted Sweet Potato and Lentil Salad

2 cups dried green lentils
1 small onion, cut in half
2 cloves garlic peeled and left whole
1 large bay leaf
2 tablespoons olive oil
2 large sweet potatoes, scrubbed, not peeled
2 to 4 tablespoons finely chopped rosemary

Place lentils, onion halves, garlic cloves, and bay leaf in a pot with cold water to cover. Bring to a boil and then simmer lentils until tender, but not mushy, about 15 to 20 minutes. Drain and season with salt and pepper to taste. Set aside in a large bowl.

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.