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Kale & Lentil Salad w/ Roasted Roots
Katie's Conscious Kitchen
I prefer small colorful potatoes
or any black, green, or brown lentils
I use bouillon paste
optional, storebought or homemade
sea salt and freshly ground pepper
or seeds - a few - optional to garnish
Preheat the oven to 375°F.
Wash and chop the carrots and potatoes into pieces roughly the same size. On a baking sheet lined with parchment paper, toss them with 1 tsp olive oil and a pinch of salt and pepper.
Roast for about 30 min, until soft and browned around the edges.
Lentils & Quinoa
Meanwhile, in a saucepan, combine the dry lentils and quinoa with 2 cups of vegetable broth.
Simmer for about 30 minutes on low heat, covered with a lid, until the water is fully absorbed.
Remove from the heat and let it sit with the lid on for 5-10 minutes before opening, to allow it to steam and fluff up.
In a large bowl, massage kale for about a minute with the lemon juice and pesto (or a splash of olive oil if not using)
Toss the warm root veggies and lentils with the greens and garnish with avocado and a few nuts or seeds, if desired. Serve warm or chilled.
Drain and remove the seasonings. Add good quality sea salt and fresh ground pepper to taste.
Recipe from Katie's Conscious Kitchen