Golden Potato and Black Lentil Kale Salad
 
Prep time
Cook time
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This golden potato and black lentil kale salad is easy to make. Roast potatoes, simmer lentils, and serve over kale with a creamy mustard dressing!
Author:
Recipe type: Entree
Serves: 2 servings
Ingredients
  • 2 medium, or 1 jumbo potato (12 oz total)
  • 2 tsp olive oil
  • ¼ tsp sea salt
  • ¼ cup black lentils
  • ¾ cup water
  • Bay leaf
  • ¼ tsp each: turmeric and cumin
  • 4 packed cups curly kale, torn into pieces
  • ½ tsp olive oil
Dressing
  • 2 TBS stone ground mustard
  • 1 TBS each: mayonnaise, olive oil and white wine vinegar
  • ¼ tsp salt
Instructions
  1. Preheat oven to 425 F.
  2. Cube potatoes into 1 inch pieces. Toss on a parchment lined baking sheet with olive oil and sea salt. Roast in the preheated oven for 15-20 minutes, or until nicely browned.
  3. Meanwhile combine lentils, water, and bay leaf. Bring to a simmer and boil for 20-25 minutes, or until lentils are tender. Drain, discard bay leaf, and set aside.
  4. Toss torn kale with ½ tsp olive oil and massage in your hands until noticeably softened.
  5. Mix together all ingredients for the dressing.
  6. When the potatoes are finished roasting, immediately toss with turmeric and cumin and set aside.
  7. In 2 large dinner bowls, top kale with potatoes and lentils, and drizzle with dressing.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/golden-potato-and-black-lentil-kale-salad/