Mustardy Lentil & Sweet Potatoes

Ingredients

• Lentils

  Raw

  1 cup or 192g

• Sweet potato

  Raw, unprepared

  2 sweetpotato, 5" long or 260g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Garlic

  Raw

  2 cloves, minced or 6g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  2 tbsp or 30g

• Dijon mustard

  Grey poupon

  2 tbsp or 30g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Lime juice

  Raw

  1 tbsp or 15g

• Maple syrups

  2 tsp or 13g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

Directions

1. Peel the sweet potatoes and cut into 1/2-inch cubes. Set a steamer basket over simmering water and steam until very tender, 15–20 minutes. Transfer to a large bowl to cool slightly.
2. Rinse the lentils. Add to a pot with plenty of water to cover by a few inches, bring to a boil, then reduce to a gentle simmer and cook until tender but still holding their shape, about 25 minutes. Drain well.
3. Thinly slice the scallions. Add the cooked lentils and scallions to the bowl with the sweet potatoes.
4. In a small bowl, whisk together the garlic, tahini, Dijon, soy sauce, lime juice, maple syrup, red pepper flakes, and 1 tablespoon water until smooth. Pour over the salad and toss gently to coat. Taste and adjust with more lime or mustard as desired, then serve warm or at room temperature.