Sometimes, the best kinds of meals are simply prepared vegetables and legumes. Lentils are one of my favorite beans, and I always have some on hand for a quick and satisfying meal. Lentils take just 30-40 minutes from dry to cooked, with no soaking required. They're also a nutritional powerhouse: It's the best source of folate, a B vitamin complex that plays a crucial role in neurotransmitter activity. It helps keep our mood stable and lifted, and resistant to stress. Lentils are also high in fiber, protein, iron, zinc, and potassium.
In this warm salad, the heartiness of lentils marries perfectly with earthy vegetables like Brussels sprouts and broccoli. Enjoy!
YIELDS
1 large salad (2 servings, or one hungry human)
PREP TIME
COOK TIME
TOTAL TIME
- 4-5 cups fresh kale, chopped
- 1/2 cup Brussels sprouts
- 1/2 cup broccoli
- 1 cup cooked lentils
- 1 tbsp olive oil
- 1/2 lemon, juiced
- 1 tbsp soy sauce or tamari
- 1 tbsp crushed garlic
- to taste salt and pepper
- 4-5 cups fresh kale, chopped
- 1/2 cup Brussels sprouts
- 1/2 cup broccoli
- 1 cup cooked lentils
- 1 tbsp olive oil
- 1/2 lemon, juiced
- 1 tbsp soy sauce or tamari
- 1 tbsp crushed garlic
- to taste salt and pepper
Directions
Dressing
2 parts tahini
1 part Sriracha
chipotle powder to taste
1. Clean and prep veggies.
2. In a medium pan, heat lemon olive oil and half a tbsp of garlic. Cook broccoli and Brussels until al dente.
3. Next add the kale, and about 1/4 cup of water to the pan. Cover with lid to steam kale (about 2 minutes.)
4. Toss kale and other veggies together and allow to cook a few more minutes. Season with salt and pepper. Reduce heat.
5. In a separate pan, add soy sauce and other half tbsp of garlic.
6. Allow lentils to heat in soy sauce and garlic.
7. Assemble tahini, sriracha, and chipotle powder in a small bowl.
8. Combine all ingredients on a large plate and enjoy!
