I like to use lentilles du Puy (French green lentils), but any green lentils will do.
In small bowl, combine parsley, garlic, shallot, vinegar, and oil. Stir until well combined.
In large serving bowl, combine all remaining ingredients, add dressing, and toss to coat. Serve immediately.
This recipe is part of the Beat the Heat with Salads collection.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
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