Warm Kale & Lentil Salad

1. 1

   In a large cast iron skillet or saucepan, warm 1 tbs olive oil over medium heat. Add carrots, onions, and season with a pinch of salt and pepper. Saute until the onion is lightly brown and caramelized, roughly 12-15 minutes. Add chopped kale and cook for 3-4 minutes, or until leaves are tender. Remove the ingredients from the cast iron skillet and saucepan. Set aside.

2. 2

   In the same cast iron skillet or saucepan, mix lentils, garlic, and vegetable broth. Bring to a boil and reduce to a simmer for 15-20 minutes, or until lentils are tender.

3. 3

   Meanwhile, in a separate small saucepan, warm 1 tbs olive oil over medium heat. Add shiitake mushrooms and heat for 2-3 minutes on medium heat, or until crispy and brown on one side. Flip the mushrooms and cook for another 2-3 minutes, crisping the other side.

4. 4

   Drain the lentils in a colander. Return to the cast iron skillet or saucepan with kale mixture.

5. 5

   To prepare the dressing mix together sesame oil, soy sauce, tahini, maple syrup, lemon, and ginger. Pour over the warm salad before serving.

* Per serving · 4 servings · Values may vary.