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1
Cook lentils according to packet instructions (I cooked 1 cup Beluga lentils in 3 cups water for 30 minutes).
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2
Transfer quinoa into a fine meshed sieve and wash very very thoroughly under lukewarm running water.
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3
Cook according the packet instructions (I cooked mine for 20 minutes).
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4
Drain both lentils and quinoa and add to a large bowl.
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5
Let cool.
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6
Preheat oven to 200 degrees C (400 degrees F).
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7
While lentils and quinoa are cooking, clean carrots and slice them diagonally.
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8
Place in a bowl and mix with cumin seeds, olive oil, maple syrup and some salt.
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9
Rub well all over and place on a baking tray lined with baking paper, in a single layer.
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10
Bake for about 1520 minutes or until tender.
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11
Blanch chopped kale in boiling water for about 2 minutes, drain and refresh under cold water.
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12
Let drain well.
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13
Roast sunflower seeds in a pan without using any fat.
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14
Shake the pan very frequently and stay close, it will not take long and they will burn quickly if you leave them unattended.
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15
Remove to a plate and let cool.
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16
To make the dressing, mix together lemon juice, olive oil, maple syrup, smoked paprika and salt to pepper to taste.
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17
Add dressing to the bowl, mix carefully, then add carrots and kale.
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18
Mix and adjust the taste again.
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19
Sprinkle with sunflower seeds and serve.
