Name: Lentil, Sweet Potato & Kale Salad with Feta
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (113 g) pkg crumbled feta cheese; 3 cloves garlic; 1 ½ cups green lentils, dried; 1 ½ bunches kale; 1 ½ lemons; 3 shallots; 1.02 kg sweet potatoes; black pepper; cumin, ground; Dijon mustard; extra virgin olive oil; pure maple syrup; salt

Lentil, Sweet Potato & Kale Salad with FetaLentil, Sweet Potato & Kale Salad with Feta — a 35-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ (113 g) pkg crumbled feta cheese

3 cloves garlic

1 ½ cups green lentils, dried

1 ½ bunches kale

1 ½ lemons

3 shallots

1.02 kg sweet potatoes

black pepper

cumin, ground

Dijon mustard

extra virgin olive oil

pure maple syrup

salt

Instructions

Rinse the lentils, then transfer to a small saucepan and cover with hot water (from the tap) by about 5 cm; season with salt and pepper. Bring to a boil over high heat.

Wash and dry the fresh produce.

Juice the lemons into a small bowl.

Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the lemon juice.

Once the water in the saucepan is boiling, reduce the heat to a simmer and cook the lentils until they are just tender, 15 to 18 minutes. Drain in a colander, then set aside to cool and drain further.

To the lemon juice and garlic, add olive oil, Dijon, maple syrup, cumin, salt, and pepper; whisk together.

Preheat a skillet over medium heat.

Trim off and discard the ends of the shallots; peel and halve the shallots lengthwise, then thinly slice crosswise into half-rounds.

Once the skillet is hot, add olive oil and swirl to coat the bottom.

Add the shallots to the skillet; cook, stirring frequently, until softened, 3 to 4 minutes.

While the shallots cook, peel and medium dice the sweet potatoes into 1 ¼-cm cubes.

Add the sweet potatoes to the skillet; cook, stirring occasionally, until the potatoes are tender, 6 to 8 minutes.

While the potatoes cook, cut out and discard the kale stems; chop the leaves into 2 ½-cm pieces.

Add the kale to the skillet; cook, tossing with the potatoes, until it is softened, 2 to 3 minutes.

Transfer the feta to a small bowl.

Transfer the potatoes and kale to a large salad bowl.

Add the lentils to the salad bowl. Pour the dressing over the salad and toss to combine.

To serve, divide the salad between dishes and top with the feta. Enjoy!

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