This kale and sweetpotato lentil salad makes for a hearty vegetarian entree or delicious side dish to accompany chicken or fish.
Course
Lunch, Side Dish
Cuisine
Gluten-Free, Vegan, Vegetarian
Prep Time20minutes
Cook Time40minutes
Total Time1hour
Servings20side servings
AuthorJessica Levinson
Ingredients
For Salad:
2poundsCalifornia sweetpotatoescut into small cubes (I used 3 total, one of each variety)
5teaspoonsolive oildivided
1clovegarlicminced
1medium yellow onionfinely chopped
2teaspoonsminced fresh ginger
½teaspoonground cumin
1teaspoonturmeric
1bunch red kalestems removed, leaves sliced into wide ribbons
1cuplentils
1cuplow-sodium vegetable broth
1/4teaspoonKosher salt
Freshly ground pepper
For Dressing:
2tablespoonssherry vinegar
1tablespoonbalsamic vinegar
2teaspoonsgrainy Dijon mustard
3tablespoonsolive oil
Instructions
Preheat oven to 400 degrees F. Toss cubed sweet potatoes with 1 tablespoon (3 teaspoons) olive oil and spread on a foil-lined baking sheet. Roast sweetpotatoes for 20-25 minutes, until tender, shaking pan one or two times during cooking.
Meanwhile, heat 2 teaspoons olive oil in a medium pot over medium-high heat. Add the garlic and onions and sauté for 3 minutes. Add the minced ginger and sauté 1 minute more. Stir in the cumin and turmeric for 30 seconds. Add kale and ½ cup water and cook, stirring frequently, until the kale is cooked down. Remove kale and onion mixture from heat and transfer to a large mixing bowl.
Place lentils, 1 cup broth, and 1 cup water in the pot, bring to a boil, lower heat and simmer covered for 20-25 minutes until water is absorbed and lentils are cooked, but not mushy.
In a small bowl, whisk together all the dressing ingredients.
Combine lentils and roasted sweetpotatoes with kale mixture. Toss with dressing and season with salt and pepper. Serve warm or room temperature.