- 1 large sweet potato, peeled and cut into ½" cubes
- 2-3 medium sized orange or red Italian frying peppers or bell peppers
- 1 -2 jalapeño pepper, sliced into rings
- 1-2 small pattypan squash, cut into ½" cubes
- 1 tablespoon canola oil or similar neutral oil
- 1 cup brown lentils
- ½ chicken or vegetable broth
- 6 oz. whole cherry tomatoes
- 8 oz. finely chopped spinach or kale
- 4 oz. black olives, halved - optional
- 8 oz. smoked salmon
- 4 oz. blue cheese, crumbled - optional (omit for dairy free)
- 2 tablespoons chopped green onions - optional
- 2 tablespoons chopped cilantro - optional
Preheat the oven to 400° F. Combine the sweet potatoes, peppers, and squash on a heavy baking sheet. Add the oil and stir well to evenly coat. (I usually use my hands for this step.) Place the pan in the preheated oven and roast the vegetables for 35 minutes, stirring once halfway through roasting.
Meanwhile, in a large skillet or sauté pan, combine the lentils and more than enough water to cover them and bring to a boil. Cover, reduce the heat, and simmer, stirring occasionally, for 17 to 20 minutes or until tender but not mushy. Drain any excess water and return to the pan.
Add the roasted vegetables, broth, tomatoes, spinach, and olives (if using) to the lentils in the pan. Cook over medium heat until the tomatoes just begin to begin popping, the greens are wilted, and the broth is basically evaporated. Break the smoked salmon into generous pieces and gently stir it into the mixture to warm and combine flavors.
Either serve as is or topped with blue cheese, green onions, and cilantro.
- Yields: 4 servings
- Preparation Time: 45 minutes