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.