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+ servings

Mustardy Lentil and Sweet Potato Salad (gluten free)

Author - Gena Hamshaw
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Yields: 6 servings


  • 1 cup dry brown lentils will make about 2 - 2 1/2 cups cooked; you can also use 2 cups canned lentils, drained and rinsed prior to using
  • 2 large or 3 small sweet potatoes 3-4 cups, cooked
  • 1 small clove garlic crushed
  • 2 tablespoons tahini
  • 2 tablespoons Dijon mustard
  • 1 tablespoon low sodium tamari
  • 1 1/2 tablespoons lime juice
  • 2 teaspoons maple syrup
  • Dash red pepper flakes
  • 1/3 cup loosely packed chopped green onion tops, parsley, cilantro, or dill


  • To bake the sweet potatoes, preheat your oven to 400F and prick them a few times with a fork. Bake for 35-40 minutes, or until they're tender all the way through. Remove them from heat and allow them to cool, so that you can handle them easily. Scoop the flesh out of the skins and chop it into 1/2-inch cubes.
  • To steam the sweet potatoes, peel and chop them into 1/2-inch cubes. Place a steamer attachment over a large pot of boiling water. Steam the potatoes for 15-20 minutes, or until they're very tender. Set them aside.
  • Rinse the lentils and place them in a small pot with enough water to cover them by a few inches. Bring them to a boil and reduce them to a simmer. Simmer for 25 minutes, or until they're tender but firm when you taste them. Drain them.
  • Transfer the sweet potatoes and lentils to a large mixing bowl.
  • Whisk together the garlic, tahini, mustard, tamari, lime juice, maple syrup, and red pepper, along with 1 tablespoon water. Pour this mixture over the sweet potato and lentils. Add the green onion, parsley, or other fresh herbs. Fold everything together. Check for seasoning and add extra lime juice, mustard, or tamari to taste. Serve.


Leftovers will keep in an airtight container in the fridge for up to 4 days.