Lentil And Kale Salad Food

LENTIL KALE SALAD

Steps:

• In a medium pot, add lentils, 4 cups water, bay leaf and salt. Bring to a boil. Once boiling, reduce heat to medium-low. Cook for 22-26 min, until lentils are tender, but not mushy. Drain lentils. Discard bay leaf.
• Meanwhile, in a large bowl, add oil, vinegar, maple syrup, Dijon, thyme, cumin and garlic. Season with salt and pepper, then whisk to combine. Add shallots and mix again. Set aside. NOTE: You want to give the shallots time to marinate in the dressing so they are not so sharp in taste.)
• While the lentils are cooking, chop the cucumbers and tomatoes and prepare the remaining salad ingredients.
• To the bowl with the dressing, add kale. Toss or massage to coat. Add cooked lentils, olives, artichokes, cucumber, tomatoes and half the toasted almonds. Season with salt and pepper, then toss again to combine.
• Serve salad with remaining almonds sprinkled over top. Top with vegan feta, if desired.

AMAZING LENTILS AND KALE

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir shredded carrot, chopped onion, and minced garlic in the hot oil until softened, 5 to 7 minutes.
• Pour vegetable broth into the pot. Stir lentils and salsa into the broth mixture. Bring to a boil, place a cover on the pot, and cook at a simmer until the lentils are softened, about 45 minutes.
• Season the lentil mixture with cayenne pepper, salt, and black pepper.
• Stir kale into the lentil mixture. Replace the cover onto the pot and cook just until the kale is wilted, 3 to 5 minutes.

PUY LENTILS, SQUASH & KALE

Steps:

• Bring a pan of salted water to the boil. Add the bay leaf and lentils, and cook for 12-15 mins until the lentils are tender but still have some bite. Drain, put in a bowl with 1 tbsp olive oil and the lemon juice, then combine.
• Melt the butter in a heavy bottomed frying pan or skillet that has a lid, along with the sage and remaining oil. Add the squash and some seasoning, then stir to coat them in the butter. Put the lid on and cook over a medium heat for 8-10 mins or until just tender, adding a splash of water if you need to stop it catching.
• Add another splash of water to the pan along with the kale. Put the lid on to steam for 3-4 mins until the kale is tender. Put the lentils on a serving platter and arrange the squash and kale on top. Garnish with the parsley and hazelnuts and squeeze over 1 tbsp lemon juice from the remaining lemon wedges, to serve.