1 ½ - 2cupswaterYou'll need the lower amount of water, if you are using the Instant Pot.
2cupsvegetable brothor more water
For the roasted sweet potato
2mediumsweet potatoeschopped into ½" pieces, about 2 cups
2tablespoonsextra virgin olive oil
Citrus dressing ingredients
2small clovesgarlicor 1 large clove
For the salad
8cupskalestemmed and torn into bite-sized pieces
Preheat the oven to 425° F. Line a baking sheet with parchment paper.
Make the lentils and quinoa
Instant Pot Directions: Add the lentils, quinoa, 1 ½ cups water, and broth. Cook at high pressure for 6 minutes, then do a 10-minute natural release. You may have some water left in the bottom of the pot, and that is fine. Just use a slotted spoon to dish up your lentils and quinoa, leaving any excess water in the pot.
Stovetop Directions: Combine the rinsed lentils, quinoa, 2 cups water and vegetable broth in a large stovetop pot. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the lentils and quinoa have absorbed all of the water, uncovered, about 20 minutes. When the lentils and quinoa are tender, remove the pot from heat, cover, and let them steam for 10 minutes. Remove the lid and fluff with a fork.
Roast the sweet potato
In a large bowl, toss together the sweet potato with the olive oil and salt. Transfer to the baking sheets in a single layer, and roast for 50-55 minutes, until the sweet potatoes start to brown.
Make the citrus dressing
Add all of the dressing ingredients to your blender, and puree until smooth.
Assemble the lentil quinoa salad
In a large bowl, add 2 tablespoons of the citrus dressing to the kale, and massage until it turns bright green.
Add the cooked lentils and quinoa, the remaining citrus dressing, the roasted sweet potato, and the chopped green onion. Serve warm or chilled.
Leftovers will keep for 4-5 days in the refrigerator.You can use brown, green, or beluga lentils. Do not substitute any other type of lentil, because the recipe will not work!