WARMING WINTER LENTILS.
I'm on a huge mushroom kick lately. Can't get enough. This medley combines my favourite veg with the warming, heartiness of lentils. Perfect as a side dish, a straight up meal in itself, or combine it with your favourite salads to mix + match, deli style.
INGREDIENTS
2 1/2 cups french lentils
2 1/2 cups of quartered mushrooms
1 1/2 cups of shredded kale {black lacinto}
small yam
small white onion
2 cloves of garlic
1 tbsp tamari
DRESSING
2 tbsp miso paste
1 tbsp maple syrup
2 tbsp white wine vinegar
4 tbsp olive oil
1 tbsp fresh lemon juice
sea salt
black pepper
Preheat oven to 200C. Peel + dice yam into small cubes. Roast in the oven for 20 minutes or until soft.
Bring lentils in a pot of water to a boil, simmer for 20 minutes or until soft.
Sautee garlic + onion in a heated pan with a splash of olive oil. Add tamari + quartered mushrooms. Sautee for ten minutes.
Mix all of the dressing ingredients in a small bowl.
Shred Kale, place it in a large salad bowl. Add cooked lentils on top to soften the kale, add the mushrooms, onions + garlic. Pour dressing over top of lentils + vegetables. Give it all a good mix + done.