Warm Kale and Lentil Salad


The idea of ‘Meatless Monday’, or in fact any day of the week without meat, is not one that’s particularly welcome in our house. It just doesn’t feel like a meal without some kind of flesh on the plate. The thing is, I know that good meat is expensive and I’m aware of the ecological effect that farming all of those animals has, but I just can’t cut it out, even for one day a week. Maybe the fact that I had a protein deficiency last year has become a bit of an excuse to indulge. I’m not deficient any more, it’s time to make a change; I am trying, just not very hard.

Pulses are a brilliant source of protein and ideal for when I really should be eating less meat. Lentils don’t need to be soaked like some other pulses do and they’re high in iron and folate as well as protein, so they makea pretty virtuous addition to any meal. I use lentils in soups and daal, but beyond that I’m not very imaginative, so I decided to try something new and (nearly) meatless. And, leftovers from yesterday’s roast don’t count, do they?

Kale and Lentil Salad

Ingredients: (serves 2-3)

1 red onion, diced

2 largish carrot, diced

2 large handfuls of kale, roughly chopped

2 icicle radish (or 5-6 little radishes), diced

400g tin brown lentils, rinsed

1 tsp english mustard

2 tbsp olive oil

1 tbsp cider vinegar

salt and pepper, to taste

a few slices of cold roast beef

To make:

  • Heat a little oil in a saucepan and add the onion and carrot. Sautee until the onion is translucent and add the kale.
  • Cover and leave to cook for a few minutes until the kale cooks down to about half its size. Add the radish and lentils and toss together to combine.
  • Put the mustard, olive oil, vinegar, salt and pepper in a jar, screw on the lid and shake well to mix. Pour over the dish and stir well to dress.
  • Top with roast beef and serve.

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