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Spicy kale salad
Make a batch of lentils up to 4 days in advance and whip this dish together in 5 minutes! If you are not a cilantro lover, feel free to substitute it with fresh mint, basil, dill or parsley.
Course: Salad, Side Dish
Cuisine: Dairy, Vegetarian
Special Diet: Gluten Free, Soy Free, Sugar Free
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Place lentils in a pot and cover with 3 inches of water. Boil for 20-30 minutes until al dente.
  2. Prepare a large skillet on high heat. Add 2 tablespoons of olive oil and get hot.
  3. Add the onions, pepper and garlic and saute for 5 minutes.
  4. Add the kale and cook for 1 more minute. Remove and add to serving dish.
  5. Add lentils and salt and mix well.
  6. Add the dollop of yogurt on top. Drizzle with silan and finish with cilantro and lime juice. Serve hot, warm or room temperature.  
Notes & Tips:

You can also replace the lentils with kasha, bulgur, couscous or orzo!

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