Earthy black lentils paired with a tangy vinaigrette, beets, carrots and crisp green apple creates a deliciously balanced bite. Roasted spiced seeds add a satisfying salty crunch and take this combo over the edge.
Ingredients
LENTILS
(Inspired by Sofia Roe’s recipe)
1 cup Black Beluga Lentils, rinsed
3 Beets, peeled a cut into small cubes
3 Carrots, cut into wedges
1 Green Apple, sliced into matchsticks
1 Shallot (sub 2 tbsp red onion), minced
1 Garlic Clove, crushed or grated
1 Lemon
2 teaspoons Maple Syrup or Raw Honey
2 tablespoons Olive Oil
1 teaspoon Apple Cider Vinegar
Any chopped fresh herbs on hand
(parsley, mint, basil…)
KALE
1 bunch Lacinato Kale
Lemon juice
Drizzle of Olive Oil
Salt & pepper
SEED TOPPING
1/4 cup raw Pumpkin Seeds
1/4 cup raw Sunflower Seeds
2 tablespoons Sesame Seeds
2 tablespoons Chia Seeds (optional)
1 teaspoon Olive Oil
1 teaspoon Maple Syrup
1 teaspoon Chili Powder
1/2 teaspoon Turmeric Powder
1/2 teaspoon Cumin
Generous pinch of Salt
Method
Bring 3 cups salted water or stock to boil, add rinsed lentils, cover and simmer until tender (around 20 minutes). When done, drain and rinse under cold water in colander. Peel raw beets and carrots, cut into small pieces and steam until tender (If you don’t have steamer try a metal colander that fits snuggly into pot). Slice the apple, and mix together remaining ingredients in a medium bowl. Once the lentils, beets and carrots are cooked, add into the bowl to combine with dressing and apple. Season with salt and pepper. Serves 4-5.
Rinse kale (2-3 leaves per serving) and massage with 1/4 lemon per serving, a drizzle of olive oil, salt and pepper. Massaging will make it soft and less fibrous to chew.
Take the salad above and beyond with the spiced seed topping. Mix together ingredients, place in oven at 350 on lined sheet pan for 8-10 minutes until fragrant and toasted. Cashews and almonds are also delicious additions. Makes enough to enjoy on salads all week!
I recommend serving the salad with avocado, microgreens and a drizzle of tahini.
