Categories: Dinner / Side Dish

Ingredients

• For Salad:
• 2 pounds California sweetpotatoes, cut into small cubes (I used 3 total, one of each variety)
• 5 teaspoons olive oil, divided
• 1 clove garlic, minced
• 1 medium yellow onion, finely chopped
• 2 teaspoons minced fresh ginger
• 1/2 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 bunch red kale, stems removed, leaves sliced into wide ribbons
• 1 cup lentils
• 1 cup low-sodium vegetable broth
• 1/4 teaspoon Kosher salt
• Freshly ground pepper
• For Dressing:
• 2 tablespoons sherry vinegar
• 1 tablespoon balsamic vinegar
• 2 teaspoons grainy Dijon mustard
• 3 tablespoons olive oil

Directions

1. Preheat oven to 400 degrees F. Toss cubed sweet potatoes with 1 tablespoon (3 teaspoons) olive oil and spread on a foil-lined baking sheet. Roast sweetpotatoes for 20-25 minutes, until tender, shaking pan one or two times during cooking. Meanwhile, heat 2 teaspoons olive oil in a medium pot over medium-high heat. Add the garlic and onions and sauté for 3 minutes. Add the minced ginger and sauté 1 minute more. Stir in the cumin and turmeric for 30 seconds. Add kale and ½ cup water and cook, stirring frequently, until the kale is cooked down. Remove kale and onion mixture from heat and transfer to a large mixing bowl. Place lentils, 1 cup broth, and 1 cup water in the pot, bring to a boil, lower heat and simmer covered for 20-25 minutes until water is absorbed and lentils are cooked, but not mushy. In a small bowl, whisk together all the dressing ingredients. Combine lentils and roasted sweetpotatoes with kale mixture. Toss with dressing and season with salt and pepper. Serve warm or room temperature. -

Email to a friend | Print this recipe | Back