Rosemary Roasted Sweet Potato and Lentil Salad

Ingredients

• 2 cups dry green lentils
• 1 small onion, cut in 1/2
• 2 garlic cloves, peeled
• 1 bay leaf
• 2 tablespoons olive oil
• 2 large sweet potatoes
• 2-4 tablespoons rosemary
• salt and pepper

Directions

1. 1

   Preheat oven to 375. Cook lentils in water with onion and garlic. Season to taste with salt and pepper.

2. 2

   Cut sweet potatoes into a small dice. Toss with 1 tablespoon olive oil and 1-2 tablespoons rosemary, salt and pepper. Toss to coat and spread on a baking sheet.

3. 3

   Bake until soft. Remove from the oven and toss with the lentils, remaining olive oil and rosemary. Serve hot or at room temperature.