Kale & Lentil Salad w/ Roasted Roots
Servings 1
Calories
Ingredients
Veggies
- 1 bunch kale roughly chopped
- 3 carrots diced
- 1/2 lb potatoes I prefer small colorful potatoes
- 1 avocado optional
Protein
- 1/3 cup french lentils or any black, green, or brown lentils
- 1/3 cup dry quinoa
Seasonings
- 1 cup vegetable broth I use bouillon paste
- 1 tbsp pesto optional, storebought or homemade
- 1 tsp olive oil for roasting
- 1/2 lemon juiced
- sea salt and freshly ground pepper to taste
- nuts or seeds - a few - optional to garnish
Instructions
Roasting Veggies
- 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.
Salad
- 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.