Lentil Salad with Caramelized Sweet Potatoes using Smoked Maple Syrup
Serves 4 Prep time: 15 min Cook time: 45 min Total time 1 hr.
2 tbsp smoked maple syrup
1 tbsp soy sauce
1 tbsp white miso
1 tsp sesame oil
1 tsp mild red pepper flakes
For the Dish:
1 cup black or green lentils
2 tbsp smoked olive oil
4 tbsp rice vinegar (divided in ½)
1 lg or 3 med sweet potatoes
3 tbsp olive oil
4 scallions sliced thin lengthwise and soaked in ice water.
¼ cup roasted pistachios.
Cook the lentils until tender. Toss with smoked oil and ½ the vinegar. Roast the sweet potatoes at 425 degrees 45 min. Slice the scallions thin lengthwise and soak in ice water.
Whisk maple syrup, soy sauce, miso, remaining vinegar, pepper flakes
and ¼ cup water.
Heat remaining olive oil, slice or tear the potatoes into 1inch chunks and cook until deeply browned. Add the glaze and cook spooning over slices until it thickens, and the potatoes are well glazed.
Place lentils on a platter and scrape the potatoes and glaze on top. Sprinkle scallions over.