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Warm Beluga Lentil and Sweet Potato Salad

March 11, 2015 by Jodi MacKinnon (QFG) Leave a Comment
canadian beluga lentils and sweet potato salad
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr

Sweet potato and black beluga lentils make a gorgeous composed salad that's perfect on its own for lunch or as a side for grilled chicken or barbecue ribs.

Course: Salad
Cuisine: North American
Servings: 8
Author: Chef Suman Roy


  1. Melt butter in a saucepan over medium heat. When hot, add the onion and saute until soft and translucent. Add garlic and cook for 2 minutes.
  2. Add the sweet potato, lentils, and herbs de Provence and cook for 2 minutes. Add the vegetable stock and simmer the lentils for 20 to 25 minutes or until they are tender and the liquid is absorbed.
  3. Turn into a bowl and add the cherry tomatoes, pomegranate seeds, walnuts, and parsley. Toss with the lemon juice and extra virgin olive oil and season to taste.
  4. Serve garnished with crumbled goat cheese.

About Jodi MacKinnon (QFG)

Qualifirst’s COO, Jodi loves cooking and baking, taking raw ingredients and turning them into something that is absolutely delicious, with just the right flavour balance, is one of her favourite pastimes.