Warm Sweet Potato Noodle, Cabbage and Lentil Salad

Ingredients

  • 1/2 cup green lentils

  • 4 cups water

  • 1 bay leaf

  • 1 sweet potato, spiralized

  • 2 tbsp olive oil

  • 1/2 yellow onion, sliced

  • 4 leaves Swiss chard, sliced (you can substitute with kale or spinach)

  • 2 cups sliced red cabbage

  • 1/3 cup pine nuts, toasted

  • 1 bunch parsley or cilantro

Dijon Vinaigrette Ingredients

  • 1/3 cup olive oil

  • 1 tbsp lemon juice

  • 1 tbsp white wine vinegar

  • 2 tsp Dijon mustard

  • 1 garlic clove, minced

  • salt and pepper

INSTRUCTIONS 

  • Add the lentils to a fine mesh sieve. Examine and remove any bad ones and rinse under the faucet.

  • Place the lentils in a small pot along with the water, bay leaf and kombu. The water should cover the lentils by about 2 inches. Bring the lentils to a boil, then immediately reduce the heat to low, cover the pot and cook for 20 minutes. The water should be a very gentle simmer with very few bubbles.

  • After the lentils have cooked for about 5 minutes, add the olive oil and onion to a very large pan and heat on medium. Sauté the onions for 2-3 minutes or until translucent. You can sauté them until they've fully caramelized as well.

  • Add the sliced Swiss chard (or kale or spinach) to the pan and sauté for a minute. Then add the spiralized sweet potato and sauté for 3 minutes, using tongs to turn them. Lastly, add the sliced red cabbage to the pan and cook for one more minute, while tossing and stirring. Then transfer the salad to a large serving bowl.

  • At this point, the lentils should be nearly done. Drain and rinse them and add to the salad.

  • Top the salad with the toasted pine nuts, fresh herbs and Dijon vinaigrette. Toss everything together and serve warm.

Original recipe from downshiftology