Maple Mustard Lentils, Sweet Potatoes, and Herbs Recipe

Name: Maple Mustard Lentils, Sweet Potatoes, and Herbs Recipe
Total time: 50 min
Ingredients: 1 cup dried green lentils, picked over (200 g); 2 sweet potatoes, peeled and cut into ½-inch /1.3cm cubes (about 1 pound / 455 g); 1 large or 2 small shallots, trimmed and minced; ¼ cup snipped fresh chives (10 g); 2 tablespoons chopped fresh parsley; ¼ cup tahini (60 g); 2 tablespoons Dijon mustard, or more as needed; 2½ tablespoons reduced-sodium tamari sauce or liquid coconut aminos, or more as needed; 2½ tablespoons apple cider vinegar, or more as needed; 1 tablespoon pure maple syrup; 2 tablespoons water; 8 slices whole-grain bread; Roughly chopped baby arugula or additional chopped parsley, for serving (optional)

www.forksoverknives.com

Hearty enough for a meal, we love Gena Hamshaw's whole grain toasts topped with lentils and sweet potatoes in a creamy, tangy dressing.

View full recipe on www.forksoverknives.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.

Share this recipe:

Ingredients

1 cup dried green lentils, picked over (200 g)
2 sweet potatoes, peeled and cut into ½-inch /1.3cm cubes (about 1 pound / 455 g)
1 large or 2 small shallots, trimmed and minced
¼ cup snipped fresh chives (10 g)
2 tablespoons chopped fresh parsley
¼ cup tahini (60 g)
2 tablespoons Dijon mustard, or more as needed
2½ tablespoons reduced-sodium tamari sauce or liquid coconut aminos, or more as needed
2½ tablespoons apple cider vinegar, or more as needed
1 tablespoon pure maple syrup
2 tablespoons water
8 slices whole-grain bread
Roughly chopped baby arugula or additional chopped parsley, for serving (optional)