Maple Mustard Lentils, Sweet Potatoes, and Herbs

Ingredients

• 1 cup Dried Green Lentils
• 2 whole Sweet Potatoes
• 1 whole Shallots
• ¼ cup Fresh Chives
• ¼ cup Fresh Parsley
• ¼ cup Tahini
• 2 tbsp Dijon Mustard
• 2 ½ tbsp Soy Sauce
• 2 ½ tbsp Apple Cider Vinegar
• 1 tbsp Maple Syrup
• 8 whole Whole-grain Bread
• 1 cup Baby Arugula

Instructions

1. Bring a medium pot of water to a boil over medium-high heat. Add the lentils and cook for 15 to 20 minutes, until tender but still holding their shape. Drain through a fine-mesh strainer and press gently with paper towels to remove excess moisture. Set aside.
2. Meanwhile, fit the same pot with a steamer basket and add a few inches of water. Bring to a simmer over medium-low heat. Add the sweet potato cubes, cover, and steam for 10 minutes until tender.
3. In a small bowl, whisk together the tahini, Dijon mustard, soy sauce, apple cider vinegar, and maple syrup until smooth.
4. Combine the drained lentils, steamed sweet potatoes, shallot, chives, and parsley in a large mixing bowl. Pour the dressing over the mixture and stir well to combine. Season with salt and pepper to taste, and adjust mustard, soy sauce, or vinegar as needed.
5. Toast the bread slices if desired. Divide the lentil and sweet potato mixture evenly among the 8 slices (2 per serving) and top each with a handful of arugula. Serve immediately.