Summary

Ingredients

• 600 g potato (s)
• 150 g lentils
• 110 g kale without stems

For the topping:

• 1 handful cranberries
• 1 handful pecans

For the dressing:

• 6 tablespoon olive oil
• 3 tablespoon white wine vinegar
• 2 teaspoons mustard
• 2 teaspoon maple syrup
• salt and pepper

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Instructions

1. Soak the lentils overnight and cook in salted water for 30 minutes.
2. Wash the potatoes, cut eighths and stew for 20 minutes.
3. Chop the nuts and mix with the cranberries.
4. Mix the dressing ingredients together and set aside.
5. Heat some oil in a large pan and fry the potatoes all around for 10 minutes and lightly season with salt and pepper. Stir in the kale and cook for 5 minutes until it collapses. Then stir in the drained lentils.
6. Remove the pan from the heat and stir in the dressing.
7. Divide the salad on bowls and garnish with the cranberry-nut mixture.