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kosher salt black beluga lentils ground coriander extra-virgin olive oil harissa paste freshly ground black pepper sweet potatoes cherry tomatoes red wine vinegar honey cilantro
Viewed: 90 - Published at: 3 years agoIngredients
- 2 tsp. kosher salt, plus more
- 2 cups black beluga lentils, rinsed
- 1/2 tsp. ground coriander
- 7 Tbsp. extra-virgin olive oil, divided
- 2 Tbsp. harissa paste, divided
- 1/2 tsp. freshly ground black pepper, plus more
- 2 large sweet potatoes (about 1 1/2 lb.), scrubbed, cut into 1/2" pieces
- 2 pint cherry tomatoes, halved
- 3 Tbsp. red wine vinegar
- 1 Tbsp. honey
- 1/2 cup chopped cilantro
Method
- Preheat oven to 425°F. Bring a medium saucepan of salted water to a boil; add lentils. Adjust heat and simmer until just cooked through, 25-30 minutes. Drain lentils and transfer to a large bowl; let cool slightly.
- Meanwhile, whisk coriander, 3 Tbsp. oil, 1 Tbsp. harissa paste, 2 tsp. salt, and 1/2 tsp. pepper in a small bowl. Arrange sweet potatoes and tomatoes on a rimmed baking sheet and drizzle with harissa oil (reserve bowl for dressing). Roast, tossing once, until sweet potatoes are tender and browned on some sides and tomatoes burst, 25-30 minutes.
- Whisk vinegar, honey, and remaining 1 Tbsp. harissa in reserved bowl. Stream in remaining 4 Tbsp. oil, whisking constantly until emulsified; season vinaigrette with salt.
- Add half of vinaigrette to lentils and toss to combine. Taste and season with salt and pepper. Divide among bowls. Top with roasted vegetables and cilantro. Drizzle with remaining vinaigrette.
- Lentils can be cooked 3 days ahead. Let cool; cover and chill.
