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Brown Butter Lentil and Sweet Potato Salad in a bowl.

Brown Butter Lentil and Sweet Potato Salad

This Brown Butter Lentil and Sweet Potato Salad is a quintessential Mediterranean Diet meal. It combines the earthy, protein-packed power of French Green lentils with the caramelized sweetness of oven-roasted sweet potatoes. The dish is elevated by a luxurious sage-infused brown butter vinaigrette that adds a nutty depth, perfectly balanced by the salty tang of crumbled feta cheese. Hearty enough to be a vegetarian main yet elegant enough for a holiday side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course, Salad, Side Dish
Cuisine: Mediterranean
Calories: 345
Ingredients Method Notes

Ingredients
  

  • 2 large sweet potatoes cubed (1/2 inch)
  • 1 cup French Green Puy lentils, rinsed
  • 3 tbsp unsalted butter
  • 10-12 fresh sage leaves
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tbsp Apple Cider Vinegar
  • 1 tsp Dijon mustard
  • 1/2 cup crumbled Feta cheese
  • 1/4 cup fresh parsley chopped
  • Salt and black pepper to taste

Method
 

  1. Roast: Preheat oven to 400°F. Toss sweet potatoes with olive oil, salt, and pepper. Roast for 25-30 mins until caramelized.
  2. Boil: Simmer lentils in salted water for 18-22 mins until tender but firm. Drain.
  3. Brown: Melt butter in a skillet. Once foaming, add sage. Cook until butter is golden brown and smells nutty.
  4. Whisk: Combine brown butter/sage with vinegar and mustard.
  5. Toss: Combine lentils, potatoes, and dressing in a bowl.
  6. Serve: Top with feta and parsley.

Notes

  • Lentil Tip: If you can't find French Green (Puy) lentils, use standard brown lentils but reduce the boiling time by 3-5 minutes to prevent them from becoming mushy.
  • Make it Vegan: Swap the butter for a high-quality Extra Virgin Olive Oil and replace the feta with toasted walnuts or a vegan cheese alternative.
  • Storage: This salad is excellent for meal prep as it holds its texture for up to 4 days in the refrigerator.