Therese Elgquist, Recipes
Published:
January 23, 2020
January 23, 2020
Kale Salad With Lentils, Carrot Hummus And Smoked Tofu
Salads can look endlessly different. There is no frame around a salad – a mix of different plants in combination with different flavors and textures is all that is needed. YUM and FUN!
This is a nice salad because most everything in it is in season right now. The pickled red onion is more than you need for this dish, but they keep for a long time in the fridge and go well to so many other things, like: salads, wraps, burgers, pizzas and brunch sandwiches to name a few!
You could do the same thing when you make your lentils and mix up the hummus – why not make a double batch, so you have more things ready to toss together throughout the week!
And lastly, I love to toss everything into a bowl vs. a plate, it’s easier to mix things around and combine all of the flavors plus you can curl up on the couch with it!
PrintKale Salad With Lentils, Carrot Hummus And Smoked Tofu
- Servings : 4 1x
Scale
Ingredients
4 medium potatoes
1 cup lentils
2 cup chopped kale
1 block of smoked tofu (double this amount if you’re really hungry)
1 Tbsp canola oil
salt
Carrot Hummus:
1 can chickpeas, drained
1/2 cup water
1 Tbsp light tahini
1 tsp apple cider vinegar
2 roasted carrots
½ tsp cumin seeds
salt
Pickled red onion:
2 red onions
½ cup water
¼ cup apple cider vinegar
1 Tbsp maple syrup
For Garnish:
handful roasted walnut
vegan mayonnaise (optional)
dried berries
Instructions
Preheat the oven to 200°C/400°F. Cook the lentils according to the package. Let cool while you continue.
Pickled red onion:
Peel and slice the onion thinly. Boil the liquids together. Remove from the heat, put the red onion in the liquid and put on the lid. Allow to soak for at least 30 minutes. What you do not use right away can be stored in a glass jar with a lid in the fridge for several weeks.
Scrub the potatoes if necessary. Scrub the carrots (for hummus). Place the potatoes and carrots on a baking sheet, brush with some oil, and add a pinch of salt. Roast in the center of the oven for 30 minutes, until softened and the peel has become golden and slightly crispy.
De-stem the kale (save for smoothies). Tear the leaves into smaller pieces. Massage thoroughly with cold pressed olive oil and flake salt so everything is covered, and the kale becomes soft.
Combine the kale with the lentils and red onion.
Hummus:
Rinse the chickpeas. Pour the chickpeas into a blender and combine with the rest of the hummus ingredients. Mix until smooth and season with salt.
Cut tofu into slices.
Serve:
Divide the kale salad into the bottom of 4 bowls. Top with potatoes, hummus and tofu. Top with walnuts, canola oil and/or dried berries. You may want to add a bit of your preferred mayonnaise.
This is a guest post. Any opinions expressed are the writer’s own.
