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Home / Recipes / American

Lunche for 4

Loaded Lentil Salad

$8.79for 435 minServes 4

Cooked lentils, roasted sweet potatoes, Brussels sprouts, pepitas, goat cheese, and vinaigrette make a hearty salad.

Loaded Lentil Salad

Photo: hummusapien.com

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Sweet potatoes, 1.5 lb$1.29/lb typical1.5 lb$1.94Typical price
Brussels sprouts, 0.75 lb$3.49/lb typical0.75 lb$2.62Typical price
Mint, a little$1.99 each typicala little$0.06Typical price
Red onions, 0.5 lb$1.49/lb typical0.5 lb$0.74Typical price
Dried beans and lentils, 7 oz$0.11/oz typical7 oz$0.77Typical price
Nuts and seeds, 1.5 oz$0.70/oz typical1.5 oz$1.05Typical price
Feta, 2 oz$0.70/oz typical2 oz$1.40Typical price
Total for the servings shown$8.79

Swaps

  • Swap red onions for onionsabout $0.20/lb less at typical prices
  • Swap dried beans and lentils for canned beansabout $0.02/oz less at typical prices

Pantry staples you likely have

Dried herbs, spices and seasoning blendsRelish, dressings, steak sauceSalt and pepper

Not included in the cost.

  • 35 minstart to table
  • Easydifficulty
  • 4servings as written
  • $$typical cost tier

AmericanVegetarianBudgetLunchesSide dishesSummer

Typical price

$2.20 per serving$8.79 for 4

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

  • 3 sweet potatoes
  • 12 oz bag shredded brussels sprouts
  • 1 tsp oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp rosemary
  • 2 tbsp + 1 tsp extra virgin olive oil
  • 1/2 red onion
  • 1 cup french lentils
  • 3 cups water
  • 1 batch better than bottled balsamic vinaigrette
  • 1/3 cup toasted pepitas
  • 1/2 tsp salt + pepper to taste (optional)
  • 2 oz goat cheese

Steps

  1. Cook the French lentils in 3 cups water for 25 minutes, then drain and cool slightly.
  2. Roast the sweet potatoes at 425 F for 25 minutes, until tender, then cool them briefly.
  3. Toss the shredded Brussels sprouts with olive oil, oregano, thyme, rosemary, salt, and pepper.
  4. Combine the lentils, sweet potatoes, Brussels sprouts, red onion, and balsamic vinaigrette in a large bowl.
  5. Top with toasted pepitas and crumbled goat cheese before serving.

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