Brown Butter Lentil and Sweet Potato Salad

🥘 Ingredients

• sweet potatoes 1 pound
• olive oil 2 tbsp
• lentils 1 cup
• water 6 cups
• sage 1 tbsp
• butter 4 tbsp
• red wine vinegar 2 tbsp
• maple syrup 1 tsp
• parsley ½ cup
• ?goat cheese

1. 1

   Heat the oven to 375 degrees and set a rack in the center.

Sweet potatoes

1. 1

   On a baking sheet, toss the sweet potatoes with the olive oil and a sprinkle of @-salt and @-pepper. Spread into an even layer and roast, stirring occasionally, until golden and tender, 15-25 minutes .

Lentils

1. 1

   Add the lentils to a medium pot and cover with about water . Salt the water generously and bring the mixture to a boil. Turn the heat down to a simmer and cook the lentils until just tender, 15-25 minutes . Drain the lentils then return them to the pot. Cover to keep warm.

Vinaigrette

1. 1

   Add the sage to a small bowl. Melt the butter in a small skillet set over medium heat. (Use a pan with a light interior so you can easily see the milk solids change color.) Cook the butter a few minutes, stirring occasionally and scraping the milk solids off the bottom and sides of the pan as needed, until the milk solids turn golden brown and smell toasty.
2. 2

   Pour the hot browned butter and all of the toasty bits over the sage; it will crackle and foam a bit. Let the mixture sit for 1 minute to let the foam subside, then whisk in the olive oil, followed by the red wine vinegar and maple syrup . Season with @-salt and @-pepper to taste.
3. 3

   Add the cooked sweet potatoes to the pot with the warm lentils. Pour the dressing over the top and stir gently to combine. Add the parsley , season with more salt and pepper, if desired, and toss to combine.
4. 4

   Transfer the mixture to a serving dish and sprinkle with ?goat cheese , if using. Serve warm.