Simple Lentil Salad
1 1/2 cups brown lentils + 3 cups water
4 cups chopped sweet potatoes
1 tablespoon extra virgin olive oil
1/2 bunch kale, very finely chopped
1/2 red onion, chopped
1/2 bunch cilantro, chopped
For the dressing:
2 tablespoons extra virgin olive oil
1 teaspoons pure maple syrup or raw honey
1 tablespoon Italian seasoning
juice of 1 lemon
1 teaspoon Celtic sea salt
freshly ground black pepper, to taste
Place lentils and water in medium pot on high heat. Bring to a boil. Once boiling, reduce heat to low and simmer uncovered for about 30 minutes on until lentils are cooked through.
Meanwhile, place chopped sweet potatoes in a large mixing bowl. Drizzle with olive oil and toss to combine. Roast on a parchment-lined baking sheet at 350º F for 20-30 minutes or until tender.
Whisk together the dressing ingredients in a medium bowl. Set aside. In a large bowl, combine cooked lentils, cooked sweet potatoes, cilantro, kale, red onion, and dressing. Serve warm or cold.