Description
A nutritious and versatile salad combining lentils, grains, and vibrant veggies, perfect for meal prep.
Ingredients
- 1 cup uncooked French lentils (or brown, or green)
- 1 cup uncooked kamut (or farro, barley, or quinoa)
- 1 medium bunch kale (curly or lacinato; tough stems removed, chopped)
- 1/2 medium red cabbage (or green, white, or savoy cabbage; chopped)
- 4 green onions (thinly sliced; both green and white parts)
- Drizzle of extra-virgin olive oil (optional)
- 3 cloves garlic (pressed; optional)
- 1/3 cup raw pumpkin seeds (optional)
- 2 tablespoons hemp hearts (optional)
- 1 1/2 tablespoons capers (preferably low-sodium; rinsed; optional)
- 1/2 cup tahini
- 3 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard (or wholegrain mustard)
- 2 teaspoons maple syrup
- 1 teaspoon garlic powder
- 2 teaspoons dried herbs (such as marjoram, oregano, or Italian)
- 6 tablespoons cold water
- 2 lemons (juice; or to taste)
Instructions
- Cook the lentils and grains: Boil the lentils and chosen grain separately according to package instructions until they reach an al dente texture. Drain and rinse under cold water, then set aside.
- Sauté the vegetables (optional): In a large saucepan, combine the chopped kale, cabbage, and green onions. Drizzle with olive oil and press in the garlic. Cook over low heat for approximately 3 minutes until the kale begins to wilt, stirring frequently.
- Combine the salad: In a large mixing bowl, toss together the kale mixture, lentils, selected grain, pumpkin seeds, hemp hearts, capers, and any other mix-ins you desire.
- Make the dressing: In a medium bowl or jar with a tight-fitting lid, blend tahini, balsamic vinegar, Dijon mustard, maple syrup, and garlic powder. Add dried herbs as desired. Whisk until the tahini begins to seize, then gradually mix in cold water, adjusting with fresh lemon juice to taste.
- Serve: Pour the dressing over the salad, tossing well to combine. Top with freshly ground black sesame seeds.
Notes
For added texture, consider keeping the dressing separate until serving. This salad lasts up to five days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean