Lentil Salad With Roasted Sweet Potatoes And Queso Fresco - cooking recipe

Ingredients

2 sweet potatoes, peeled and cut into 1-inch cubes
1 red onion, coarsely chopped
2 tablespoons olive oil
1 1/2 teaspoons Sazon Goya seasoning (or 1 teaspoon cumin and 1/2 teaspoon paprika)
salt and pepper
1/2 cup lentils
2 cups water
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 lime, juice of
1 red pepper, diced
1/2 cup queso fresco
salt and pepper

Preparation

Preheat the oven to 400 degrees.
Toss the cubed sweet potatoes and the chopped red onion with 2 tablespoons olive oil, the SazonGoya seasoning packet, and salt and pepper.
Place vegetables in a roasting pan and roast, gently stirring every 10 minutes or so, until potatoes are starting to brown around the edges and appear slightly crispy. Let cool.
While potoatoes are roasting, bring the lentils to a boil in the 2 cups of water with 1 teaspoon salt.
Simmer lentils gently until tender, about 25 minutes.
Drain lentils well, and let cool completely. Place lentils in a bowl and toss with 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, and the juice of one lime.
Stir in the sweet potatoes and onions, chopped red pepper, and queso fresco, and gently toss to mix. Season with salt and pepper to taste.