Green Lentil, Banana and Sweet Potato Salad

Green Lentil, Banana and Sweet Potato Salad
  • 4 servings
  • 0:15 Preparation
  • 0:05 Cooking
  • 0:20 Total Time


Add all
  • 19 oz
    (540 mL)

    can green lentils vertes, drained

  • 1

    large sweet potato, cubed small

  • 2

    ripe but firm bananas

  • 2 tsp.
    (10 mL)

    minced fresh parsley

  • 0.500

    lime, juiced

  • 3 Tbsp.
    (45 mL)

    walnut oil

  • 2 Tbsp.
    (30 mL)

    maple syrup

  • Salt and pepper to taste

  • imitation bacon bits to taste


In a pot of boiling lightly salted water, cook cubed sweet potato on medium-high for 3 to 5 minutes - potato should retain its firmness. Drain, rinse under cold water and drain again.

Halve bananas lengthways, cut in two again lengthways, then slice crossways. Transfer to a large bowl and drizzle immediately with lime juice.

Add sweet potato, lentils, parsley, walnut oil and maple syrup.

Season with salt and pepper and toss gently.

Sprinkle with imitation bacon bits and serve.

Source: Académie Culinaire

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007