Sweet Potato Noodles Salad with Cabbage and Lentils

Meal plan

Gluten Gobbler

See full meal plan

Nutrition Notes

Ingredients

• 1/2 cup green lentils
• 4 cups water
• 1 bay leaf
• 1 piece kombu seaweed (approx 4 inches long)
• 1 sweet potato (spiralized)
• 2 tbsp olive oil
• 1/2 yellow onion (sliced)
• 4 leaves Swiss chard (sliced)
• 2 cups sliced red cabbage
• 1/3 cup pine nuts (toasted)
• 1 bunch parsley or cilantro
• 1 recipe Dijon Vinaigrette

Preparation

1. 1

   Step 1

   Add the lentils to a fine mesh sieve. Examine and remove any bad ones and rinse under the faucet.

2. 2

   Step 2

   Place the lentils in a small pot along with the water, bay leaf and kombu. The water should cover the lentils by about 2 inches. Bring the lentils to a boil, then immediately reduce the heat to low, cover the pot and cook for 20 minutes. The water should be a very gentle simmer with very few bubbles.

3. 3

   Step 3

   After the lentils have cooked for about 5 minutes, add the olive oil and onion to a very large pan and heat on medium. Sauté the onions for 2-3 minutes or until translucent. You can sauté them until they've fully caramelized as well.

4. 4

   Step 4

   Add the sliced Swiss chard to the pan and sauté for a minute. Then add the spiralized sweet potato and sauté for 3 minutes, using tongs to turn them. Lastly, add the sliced red cabbage to the pan and cook for one more minute, while tossing and stirring. Then transfer the salad to a large serving bowl.

5. 5

   Step 5

   At this point, the lentils should be nearly done. Drain and rinse them and add to the salad.

6. 6

   Step 6

   Top the salad with the toasted pine nuts, fresh herbs and Dijon vinaigrette. Toss everything together and serve warm.

7. Bon appetit!