This hearty plant-based salad is loaded with protein, nutrients and flavour.
Ingredients
1/2 cup
Green lentils, raw
(rinsed)
1 cup
Water, filtered
(or stock of choice)
3 medium leek(s)
Leek
(trimmed, sliced lengthwise and chopped)
1 beet(s)
Beets, raw
(quartered, rough skin removed)
2 tbsp
Extra virgin olive oil
1/4 tsp
Salt and pepper
1/4 cup
Tahini
(for dressing)
1/2 whole lemon(s)
Lemon juice
(for dressing)
2 tbsp
Maple syrup
(for dressing)
4 tbsp
Extra virgin olive oil
(for dressing)
1/4 tsp
Salt and pepper
(for dressing)
4 cup
Kale
(or baby spinach)
1 tsp
Extra virgin olive oil
2 tsp
Lemon juice
Instructions
Preheat your oven to 400°F (204°C) and lightly grease a baking sheet with olive oil.
Thoroughly rinse your lentils under lukewarm water. Add lentils and water (or stock) to a small saucepan and bring to a rapid simmer over medium-high heat. Then reduce heat and simmer for 20-30 minutes uncovered, or until all liquid is absorbed. Set aside.
Meanwhile, prep your leeks and beets according to the ingredient instructions, then add them to the baking sheet and drizzle with olive oil, and season with salt and pepper. Toss with tongs to coat, then bake in preheated oven for 15-20 minutes, or until fragrant and lightly browned. For crispier beets, remove leeks from your baking sheet at 15 minutes and continue roasting beets for an additional 10-15 minutes. Set aside.
While your veggies and lentils are cooking, prepare the dressing by adding your tahini, lemon juice, maple syrup, olive oil, salt, and pepper to a mixing bowl and thoroughly whisk to combine. Taste and adjust seasonings as needed.
Take your kale, wash it, and de-stem it by ripping the leaves away from the stem. Chop the leaves into bite-sized pieces.
Add kale to a large mixing bowl with olive oil and lemon juice and massage with your hands to soften. If using other greens, skip this step.
Add lentils, beets, and leeks to the mixing bowl that contains your kale and mix to combine. Then add your dressing and toss to coat. Leftovers keep for up to a few days, though best when fresh.
Notes:
Quick Tip
For additional protein/crunch, add your favorite nut or seed (such as lightly salted sunflower seeds or roasted pecans).
