This tangy and slightly sweet salad combines traditional ingredients from Senegal—a West African country known for its beautiful music. It is perfect for a picnic, lunchboxes, or a summer supper. To complete the menu, add couscous and steamed greens for a colorful, satisfying and healthy meal.
1 ½ cups lentils
1 large sweet potato, peeled and chopped into 1-inch cubes
1 small onion, finely diced
2 large stalks celery, chopped
1/3 cup olive oil
1/3 cup brown rice vinegar
2 teaspoons fresh ginger juice
1 ½ teaspoons curry powder
1 teaspoon sea salt
1 scallion, finely sliced
1 cup toasted pecans or walnuts
Optional garnish: chopped chives, parsley or cilantro
• Cook the lentils until tender but not mushy in 3 cups filtered water—about 30 minutes. When the lentils are done, drain off any excess water and let the lentils cool.
• Meanwhile, cook the sweet potato in boiling water until it is tender but not mushy—about 15 minutes. Drain and set aside to cool.
• While the lentils and sweet potato are cooking, sautee the onion in a bit of olive oil until soft and translucent. Add the curry powder and continue to sautee a minute longer. Set aside to cool.
• Prepare the dressing: Whisk together the rest of the olive oil, the vinegar, the salt and the ginger juice.
• Combine the lentils, sweet potato, chopped celery, onions, and dressing.
• Toss in the scallion and walnuts, add the garnish, and serve.