Ingredients
Scale
- 1 cup uncooked French lentils
- 1 cup uncooked kamut
- 1 medium bunch kale, chopped
- 1/2 medium red cabbage, chopped
- 4 green onions, thinly sliced
- 3 tablespoons balsamic vinegar (for the dressing)
- 1/2 cup tahini (for the dressing)
- 1/3 cup raw pumpkin seeds
- 2 teaspoons Dijon mustard (or wholegrain mustard)
- 2 teaspoons maple syrup
- 1 teaspoon garlic powder
- 2 teaspoons dried herbs (marjoram, oregano, or Italian)
- 6 tablespoons cold water
- 2 lemons (juice to taste)
- Drizzle of extra-virgin olive oil
- 3 cloves garlic
- 2 tablespoons hemp hearts
- 1 1/2 tablespoons capers (preferably low-sodium), rinsed
Instructions
- Cook lentils and kamut separately according to package instructions until al dente. Strain and cool.
- In a large saucepan, sauté chopped kale, cabbage, and green onions with a drizzle of olive oil and pressed garlic for about 3 minutes until slightly wilted.
- In a mixing bowl, combine cooked lentils, kamut, sautéed veggies, pumpkin seeds, and hemp hearts.
- For the dressing, whisk together tahini, balsamic vinegar, Dijon mustard, maple syrup, garlic powder, dried herbs, cold water (adding gradually), and lemon juice to taste.
- Toss salad ingredients with dressing until evenly coated before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Mixing/Sautéing
- Cuisine: Plant-based
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 380
- Sugar: 3g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 15g
- Protein: 13g
- Cholesterol: 0mg