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1
Preheat the oven to 400 degrees.
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2
Peel the sweet potato and then cut it into one-inch cubes.
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3
Cut the red onion into thick strips.
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4
Place the sweet potato cubes and red onion slices onto a baking sheet covered with foil.
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5
Drizzle 2 tablespoons of olive oil over top and then toss the vegetables to coat.
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6
Sprinkle a small amount of salt and pepper over top.
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7
Roast the vegetables for 45 minutes, or until they are tender and the edges are slightly brown.
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8
Meanwhile, bring a medium sauce pot of water to a rolling boil over high heat.
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9
Measure out one cup of brown lentils and then sort through them to remove any stones or debris.
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10
Once the water reaches a full boil, add the lentils.
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11
Allow the pot to come back up to a boil, then reduce the heat to medium low and let it continue to simmer for 20 minutes.
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12
Use a fork to retrieve a couple lentils and then taste them to make sure they are tender.
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13
Once they are tender, drain the lentils in a colander.
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14
You can return the lentils to the pot, with the heat turned off, until ready to use.
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15
Pull the kale leaves from their woody stems and tear them into bite-sized pieces.
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16
Rinse the kale well in a colander.
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17
Mince a clove of garlic and add it to a large pot along with the remaining 2 tablespoons of olive oil.
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18
Cook the garlic over medium-low heat for about two minutes, or until it is slightly softened.
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19
Add the rinsed kale leaves and saute just until the kale is about half way wilted (or wilted to your liking).
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20
Once the kale is wilted to the point that you like, turn the heat off.
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21
Add the drained lentils and the roasted sweet potato and red onion.
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22
Toss until everything is combined.
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23
Either add a dijon vinaigrette or add the cumin, cider vinegar, and some salt and pepper to taste.
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24
Start with just a half tablespoon of cider vinegar and add more if desired.
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25
Toss the salad to distribute the dressing or seasonings, and then serve.
