Lentil Kale Salad with Sweet Potato and Tahini

Quick-cooking lentils, sweet potatoes, feta, and kale are tossed in a zippy tahini dressing to create a plant-powered meal brimming with fiber and protein. Enjoy this hearty salad for weekday lunches or a simple weeknight dinner.

Ingredients

• 1/2 cup dry French green lentils
• 1/2 tsp. apple cider vinegar (or sherry vinegar)
• 2 cups peeled and diced sweet potatoes
• 2 Tbsp. plus 2 tsp. extra-virgin olive oil
• 1/2 tsp. ground cumin
• 3/4 tsp. kosher salt (divided)
• 1/4 tsp. freshly ground black pepper (divided)
• 3 cups roughly chopped lacinato kale
• 2 Tbsp. lemon juice
• 2 Tbsp. minced shallots
• 1 1/2 Tbsp. tahini (ground sesame paste)
• 1 garlic clove (minced)
• 2 Tbsp. feta cheese
• 2 Tbsp. sunflower seeds
• Optional: fresh chopped parsley or basil

Instructions

1. 1

   Place lentils in a medium size pot and add 2 cups of water. Bring to a boil. Reduce heat to medium-low and cook until tender, about 25 minutes. Drain excess water; mix in 1/4 tsp. of the salt and vinegar. Set aside to slightly cool.

2. 2

   While lentils cook, combine 2 Tbsp. of the olive oil, lemon juice, shallots, tahini, garlic, 1/4 tsp. salt, and 1/8 tsp. pepper in a small bowl; whisk to combine. Add 1 Tbsp. water and whisk until smooth. Let stand 10 minutes.

3. 3

   Place sweet potatoes and 3 Tbsp. water in a microwave-safe bowl; cover with plastic wrap. Microwave at HIGH 3 minutes or until tender. Pat dry with paper towels.

4. 4

   Heat remaining 2 tsp. olive oil in a large skillet over medium. Add potatoes, cumin, remaining 1/4 tsp. salt, and 1/8 tsp. black pepper; cook 6 to 7 minutes, until potatoes are golden-brown and crisp.

5. 5

   Combine kale, lentils, and sweet potatoes in a large bowl; toss to combine. (The kale should start to slightly wilt from the heat of the lentils and potatoes). Add tahini dressing, feta, and sunflower seeds. Mix well to combine. Add parsley or basil, if desired. Serve warm, chilled, or at room temperature.