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Lentil, Sweet Potato & Kale Salad with Feta.

  • ½ (4 oz) pkg
    crumbled feta cheese
  • 1 clove
    garlic
  • ½ cup
    green lentils
  • ½ bunch
    kale
  • ½
    lemon
  • 1
    shallot
  • ¾ lb
    sweet potato
  •  
    black pepper
  •  
    cumin
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    pure maple syrup
  •  
    salt
  • 1
    Rinse the lentils, then transfer to a small saucepan and cover with hot water (from the tap) by about 2 inches; season with salt and pepper. Bring to a boil over high heat.
    ½ cup green lentils
    ¼ tsp salt
    ⅛ tsp black pepper
  • 2
    Wash and dry the fresh produce.
    ¾ lb sweet potatoes
    ½ bunch kale
    ½ lemon
  • 3
    Juice the lemon into a small bowl.
  • 4
    Trim off and discard the root end of the garlic; peel and mince or press the garlic. Add to the lemon juice.
    1 clove garlic
  • 5
    Once the water in the saucepan is boiling, reduce the heat to a simmer and cook the lentils until they are just tender, 15 to 18 minutes. Drain in a colander, then set aside to cool and drain further.
  • 6
    To the lemon juice and garlic, add olive oil, Dijon, maple syrup, cumin, salt, and pepper; whisk together.
    1 ½ tbsp extra virgin olive oil
    ½ tsp Dijon mustard
    ½ tsp pure maple syrup
    ½ tsp cumin
    ¼ tsp salt
    ⅛ tsp black pepper
  • 7
    Preheat a skillet over medium heat.
  • 8
    Trim off and discard the ends of the shallot; peel and halve the shallot lengthwise, then thinly slice crosswise into half-rounds.
    1 shallot
  • 9
    Once the skillet is hot, add olive oil and swirl to coat the bottom.
    ½ tbsp extra virgin olive oil
  • 10
    Add the shallot to the skillet; cook, stirring frequently, until softened, 3 to 4 minutes.
  • 11
    While the shallot cooks, peel and medium dice the sweet potatoes into ½-inch cubes.
  • 12
    Add the sweet potatoes to the skillet; cook, stirring occasionally, until the potatoes are tender, 6 to 8 minutes.
  • 13
    While the potatoes cook, cut out and discard the kale stems; chop the leaves into 1-inch pieces.
  • 14
    Add the kale to the skillet; cook, tossing with the potatoes, until it is softened, 2 to 3 minutes.
  • 15
    Transfer the feta to a small bowl.
    ½ (4 oz) pkg crumbled feta cheese
  • 16
    Transfer the potatoes and kale to a large salad bowl.
  • 17
    Add the lentils to the salad bowl. Pour the dressing over the salad and toss to combine.
  • 18
    To serve, divide the salad between dishes and top with the feta. Enjoy!