Legumes. I am a fan.
I love them all and I am always looking for new ways to enjoy them. This beautifully colorful salad is a wonderful way to enjoy lentils and is simple and satisfying. You could serve this on its own for a light supper or as a side dish. (I heated some up as a hash of sorts for a softly-cooked egg to nestle into for breakfast today.)
Feel free to tailor this to suit your tastes. I think some tiny cubes of salty feta or a handful of freshly chopped herbs would be a great addition.
Enjoy!
Warm Lentil Salad with Roasted Sweet Potatoes and Kale
1 sweet potato, peeled and cut into 1-inch cubes
1 red onion, cut into thick slices
olive oil
salt, pepper, granulated garlic and smoked paprika
1 cup lentils, rinsed and picked over
1 bunch kale, washed, destemmed, and torn into bite-sized pieces
2 cloves garlic, minced
lemon juice
pepper flakes
Preheat oven to 400 degrees. Line a baking sheet with foil and add sweet potatoes and onions together with a splash of olive oil and a sprinkling of salt, pepper, garlic and smoked paprika. Toss together well - I use my hands - and then spread out into an even layer, and roast for about 45 minutes, until tender and golden brown around edges. Set aside when finished.
Meanwhile, bring a pot of water to a boil and add in lentils. Allow to come back to boil, then reduce heat to medium low and let simmer 20 -30 minutes, until tender. Drain and return lentils to pot.
In a large saute pan, add a splash of olive oil and the minced garlic. Allow to cook gently over medium-low heat for a few minutes until softened and fragrant. Add kale and allow to wilt slightly. Remove from heat.
Add kale and roasted vegetables to lentils and fold in gently. Season to taste with a splash of olive oil, lemon juice, salt and pepper and pepper flakes. Alternatively, you could use your favorite vinaigrette to dress this.
