The Best Vegan Potato & Kale Salad
The Best Vegan Potato & Kale Salad is perfect for meal-prep. Super nutritious and full of fibres and complex carbs. Seasonal & regional products, making a fully gluten-free & vegan meal.
Servings: 4 portions
Ingredients
- 15 baby potatoes
- 200 g dried green lentiles
- 250 g kale
- 1 red onion
- 2 cloves of garlic
- 150 g walnuts
- 100 g cranberries
- 2 bay leaves
- 3 tbsp olive oil
- 3 tbsp balsamico vinegar
- 1 lemon
- salt
- pepper
- maple syrup
- cumin
- 1 tsp mustard
- 150 g cherry tomatoes
Instructions
- ---- Should you use pre-cooked lentils & potatoes, please skip this step ----First of all, we have to cook the lentils & potatoes. Let's start with the potatoes. Please wash them & add them to a pot with salted water. There is no need to peel the potatoes. Bring to a boil & reduce to low heat. Let them simmer for around 15-20 minutes (until done, but not too soft). Next, on to the lentils. Add 1.5 cups of water to a cup. Add salt & the bay leaves. Bring to a boil and add the lentils. Let them simmer for around 15 minutes, on low heat. Once, the potatoes & lentils are cooked, drain them & let them rest for a minute.
- While the lentils & potatoes are cooking, cut the onion into slices and chop the garlic into small pieces. You should also wash & cut the kale at this point. Half & quarter the cherries tomatoes. Make use of the time, you're waiting!!Pour the cooked lentils into a bowl & add 2 tbsp of olive oil, the juice of half a lemon and the tomatoes.Put a pan on medium-high heat & add the walnuts. Be careful not to burn them. Once they've taken some colour, get them out and chop them up roughly.
- Now, that the pan is hot, add 1 tablespoon of olive oil to it. Add the potatoes & roast until they start to get brown. Turn down the heat to medium & add the onions. Sautee them for 2-3 minutes, then add the garlic. Add the kale & sautee for another 2-3 minutes.
- Season with salt, pepper, cumin and smoked paprika. Add 3 tbsp of balsamico vinegar, for sweetness & acidity. Let it reduce for a minute, then add everything to the bowl with the lentils & tomatos. Add the chopped walnuts and cranberries & mix everything.
- The dish is already great that way, but i recommend you to add some of my vinaigrette (see in notes) when you eat it.
Notes
For my vinaigrette, please check my following recipe: Quick & Easy Endive Salad (gluten-free)