Yossy Arefi’s Brown Butter Lentil and Sweet Potato Salad
When it comes to lentils, I have a myriad of thoughts. My initial inclination is to appreciate their comforting nature when simmered into a hearty soup, where they meld into a rich, thick broth that makes every spoonful a delightful experience. However, I also recognize a firmer, more defined character within these tiny legumes. Yossy Arefi has beautifully captured this essence in her Brown Butter Lentil and Sweet Potato Salad.
In this dish, green, black, or brown lentils are cooked to perfection—tender yet still boasting a satisfying bite. They are elegantly tossed with a sage-infused brown butter vinaigrette and complemented by fluffy, roasted sweet potato cubes. This combination not only highlights the lentils’ texture but also creates a harmonious balance of flavors.
Featured Recipe:
Brown Butter Lentil and Sweet Potato Salad
If you desire a bit of creaminess and tang, consider adding goat cheese to this salad. Alternatively, you can substitute it with another cheese or simply omit it altogether. This salad can stand alone as a fulfilling meatless meal, or it can be paired with simply prepared meats or fish. For a delightful combination, try it alongside Sue Li’s Strip Steak with Dijon Sauce or enhance the dish with Pan-Roasted Fish Fillets with Herb Butter. The possibilities are endless, and each pairing is sure to be a winner.
For those leaning towards a seafood option, I highly recommend Zainab Shah’s Baked Tamarind Fish. This quick and vibrant recipe brings an electrifying twist to your weeknight dinner. The depth of flavor comes from tamarind concentrate—a staple in South Asian, Southeast Asian, and Mexican cuisines. Enhanced with a touch of palm or brown sugar and enlivened by a hint of chile powder, this dish creates an exuberant sauce that practically begs for a bed of rice to soak up its delightful essence.
