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Brown Butter Lentil and Sweet Potato Salad

cooking.nytimes.com
  • 35 minutes
  • Serves 6

INGREDIENTS

1 lb

carrots

2 tbsp

olive oil

1 serving

kosher salt and pepper

1 cup

black lentils

1/2 cup

parsley leaves and tender stems

1/2 cup

goat cheese

1 tbsp

sage leaves

4 tbsp

butter

1 tbsp

olive oil

2 tbsp

red wine vinegar

1 tsp

maple syrup

1 serving

kosher salt and pepper