I'm on a huge mushroom kick lately. Can't get enough. This medley combines my favourite veg with the warming, heartiness of lentils. Perfect as a side dish, a straight up meal in itself, or combine it with your favourite salads to mix + match, deli style. 


2 1/2 cups french lentils

2 1/2 cups of quartered mushrooms

1 1/2 cups of shredded kale {black lacinto}

small yam

small white onion

2 cloves of garlic

1 tbsp tamari


2 tbsp miso paste 

1 tbsp maple syrup

2 tbsp white wine vinegar

4 tbsp olive oil

1 tbsp fresh lemon juice

sea salt

black pepper

Preheat oven to 200C. Peel + dice yam into small cubes. Roast in the oven for 20 minutes or until soft. 

Bring lentils in a pot of water to a boil, simmer for 20 minutes or until soft. 

Sautee garlic + onion in a heated pan with a splash of olive oil. Add tamari + quartered mushrooms. Sautee for ten minutes. 

Mix all of the dressing ingredients in a small bowl.

Shred Kale, place it in a large salad bowl. Add cooked lentils on top to soften the kale, add the mushrooms, onions + garlic. Pour dressing over top of lentils + vegetables. Give it all a good mix + done.