Sweet Potato Lentil Salad by Dr. Christie Smirl 

This salad has become one of my favorite meals to make because it is fast, easy, packed full of nutrients, high protein, high fiber and low calorie. Sweet potato is an excellent source of fiber, vitamin A, vitamin C, manganese, copper, potassium, biotin, vitamin B1, vitamin B2, vitamin B3, vitamin B6 and phosphorus.  Lentils are rich in fiber, protein       (18 grams per 1 cup),  folate, copper, phosphorus, potassium, iron, zinc, vitamin B1, vitamin B6, molybdenum and pantothenic acid. 

This is excellent for pacifying Pitta and Kapha, but can be slightly aggravating to Vata constitutions unless plenty of ghee is added to the lentils.


  • 1 cup lentils
  • 3 cups fresh greens
  • 2 cups cubed sweet potatoes (leave skin on)
  • 1 tablespoon chopped garlic
  • 2 teaspoon grated ginger root
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon Himalayan salt
  • 1/2 teaspoon fresh cracked black pepper
  • 1/2 teaspoon Hingvashtak


  • Boil the lentils, fennel, ginger root, salt, pepper and garlic in a sauce pan with 3 cups filtered water for 25 minutes.
  • Steam sweet potatoes till soft.
  • Serve warm on a bed of fresh greens with spinach, kale or arugula. \
  • Sprinkle Hingvashtak on first few bites to aide in digestion and nutrient assimilation.

Serves 2-3 people

#FoodAsMedicine #DrChristie #HealthierVibrations

Dr. Christie Smirl has over 25 years of medical experience. She completed a Doctorate of Ayurvedic Medicine from American University of Complimentary Medicine as well as Nurse Practitioner and Master of Science from Loma Linda University. Dr. Christie is also an E-RYT 500 Yoga Teacher Trainer YACEP, Reiki Master/Teacher, Tantric Energy Healer and Musician.

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