Serves 2
This plant-based salad is a nutritional powerhouse and makes the perfect summer meal! Lentils are so good for you. They’re rich in dietary fiber, folate, iron, and a whopping 18 grams of lean protein per cup! They help to reduce cholesterol and studies show that eating foods high in fiber, like lentils, reduces your risk of heart disease. A delicious way to eat them is in a salad or bowl with your favorite lettuces and veggies like this one. Top it off with this amazing umeboshi tahini dressing that not only tastes delicious but supports digestion and promotes gastrointestinal health.
Ingredients:
Lentils:
1 cup dried lentils
2 cups water
1 garlic clove or bay leaf or other seasonings (optional)
1 tablespoon olive oil
Juice from 1 lemon
Salad:
6 cups chopped kale (and/or any mixed lettuces)
1 tablespoon olive oil
2 cups broccoli florets
1 butternut squash, halved vertically with the seeds removed
2 tablespoons pumpkin seeds
2 tablespoons black and white sesame seeds
Sea salt and pepper to taste
Tahini Umeboshi Plum Vinegar Dressing:
1/3 cup tahini
1-2 tablespoons Umeboshi Plum Vinegar (this vinegar is salty so taste before adding any additional salt)
½ lemon, juiced
½ tsp. freshly ground pepper
3-4 tablespoons water
Preparation:
Lentils:
- Place lentils in a strainer and thoroughly rinse under running water, removing any debris or rocks.
- Combine lentils and water into a small saucepan and add any seasonings if you’re using. Bring to a rapid simmer over medium-high heat. When just starting to boil reduce heat to maintain a gentle simmer.
- Simmer uncovered for 20-30 minutes. Add more water as needed to make sure lentils are just barely covered.
- Once cooked, strain the lentils and remove bay leaf if used. Return lentils to the pan and stir in ¼ - ½ tsp. salt. Season with a little olive oil and freshly squeezed lemon.
Vegetables:
- Preheat oven to 375 degrees and line a rimmed baking sheet with parchment paper. Rub each half of the butternut squash with melted coconut oil to lightly coat the squash on the inside. Sprinkle with salt and pepper. Turn the squash face down on the baking sheet and roast until it is tender and completely cooked through, about 45-50 minutes. Set the squash aside and once it’s cool enough to handle scoop the flesh out and cut it into cubes.
- After you put the squash in the oven, toss broccoli with avocado oil and spread on baking sheet. Roast for 15-20 minutes until just starting to brown.
Umeboshi Plum Tahini Dressing:
- Combine all ingredients except the water until well blended and mixture thickens. Add 1 tablespoon of water at a time until desired consistency.
Assembling the Bowl:
- Place veggies and lentils in a bowl. Add the umeboshi tahini dressing and sprinkle with pumpkin and sesame seeds.
- Season with salt and pepper to taste.
- Enjoy!