This lentil salad is a quick and nutritious option that will become your new favorite

• Source of energy: lentils are rich in iron, magnesium and vegetable proteins.
• Light and satiating: it helps keep you feeling full without weighing you down.
• Versatile: it goes well with vegetables, fresh herbs and even fruit.
• Practical: it can be made in advance and stored in the fridge, keeping it fresh.

• 1 lb sweet potato
• 3 tbsp olive oil
• salt
• pepper
• 1 cup water
• 2.8 oz green lentils
• 5 oz cherry tomatoes
• 1/2 red onion
• 0.5 oz parsley
• 1 oz arugula
• juice of 1 lemon

For the lentils

• Put the lentils in a pan of cold water and bring to the boil. Once boiling, cook over a low heat for 25 minutes. Drain and set the lentils aside.

For the sweet potato

• Peel and cut into small pieces. Mix with 2 tablespoons of olive oil, salt and mix. Arrange the potatoes in a dish already covered with greaseproof paper. Bake for 15 minutes at 350°F/180°C.

Assembly:

• In a bowl, mix the lentils, sweet potatoes, arugula, chopped parsley, cherry tomatoes (cut in half).

Seasoning:

• Add 1 tablespoon of olive oil, salt and the lemon juice. Mix again. Enjoy!

If you prefer, replace lentils with other legumes: chickpeas, beans, etc.