Ingredients

Scale

For the salad:

1 cup cooked green or brown lentils (about 1/2 cup uncooked) – cook in chicken or veggie broth for extra flavor!
1 – 2 Tablespoons extra virgin olive oil
1 medium vidalia (or other sweet onion), sliced thin
11 oz. sweet potato, spiralized or cut into “shards”
2 cloves garlic, peeled & chopped
2 cups red cabbage, sliced thin
3 cups (packed) baby spinach or kale leaves
1/4 – 1/2 cup fresh cilantro or parsley leaves
bacon salt (or regular salt), to taste

For the dressing:

2 Tablespoons fresh-squeezed lemon juice
1 Tablespoon spicy brown or dijon mustard
1 Tablespoon rice vinegar
1 Tablespoon extra virgin olive oil
1 teaspoon honey
1/2 teaspoon ginger
A pinch of salt

For the top: toasted, sliced almonds or pine nuts, extra cilantro or parsley

Instructions

Cook the lentils just until tender and season them to your liking.
While lentils are cooking, heat the olive oil over medium heat in a large saute pan. Add the onions and saute until soft and translucent, then add the sweet potato and garlic. Cover and continue cooking for several more minutes, stirring occasionally, until the sweet potatoes start to soften.
While the sweet potatoes are cooking, whisk together the dressing ingredients in a small bowl.
Add the cabbage to the pan and saute until tender, then stir in the lentils and spinach just until wilted. Remove from heat and add half the dressing. Taste and add more as needed to your liking.

Notes

RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2023, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.