Moroccan Lentil And Roasted Sweet Potato Salad - cooking recipe

Ingredients

1 medium sweet potato, peel and cut into 3/4-inch cubes
1/2 tsp olive oil
1 tsp cumin seeds
1/2 tsp ground cinnamon
1/4 tsp ground ginger
3/4 cup French Puy lentils
1 small red onion, sliced thinly
1 1/2 oz baby spinach leaves
1/4 cup coarsely chopped fresh cilantro
1/4 cup coarsely torn fresh mint
1 tbsp finely grated lemon peel
1 tbsp lemon juice

Preparation

Preheat the oven to 350\u00b0F. Line a baking pan with parchment paper. Place sweet potato on pan. Drizzle with oil and sprinkle with seeds and spices; toss to coat in spice mixture. Roast, turning occasionally, for 20 mins or until sweet potato is tender.
Meanwhile, cook lentils in a saucepan of boiling water for 20 mins or until tender. Rinse under cold water. Drain.
Combine sweet potato, lentils, onion, spinach, cilantro, mint, and lemon peel and juice in a large bowl; toss to combine. Season to taste.