Lentils, Avocado, Oranges, Pecans, And Kale With Ginger Dressing
Prep Time:
Cook Time:
Servings:
Ingredients
  • ¼ cup finely diced onion
  • 1 tablespoon canola oil
  • 1 cup green lentils, picked over and rinsed
  • 1 clove garlic
  • 1 bay leaf
  • 2 cup water
  • 2 teaspoon salt
  • 1 avocado, cut into 1/2-inch dice
  • 1 medium orange, sectioned
  • 3 tablespoon pecan halves, toasted
  • 4 ounce baby kale, whole leaves
  • 2 tablespoon parsley leaves
  • grated zest and juice of 1 lemon (about 3 tablespoons juice)
  • ½ cup canola oil or grapeseed oil
  • 2 tablespoon ginger juice
  • 2 tablespoon honey
  • salt and fresh ground black pepper
Directions
  1. In a medium pot over low heat, combine the onion and oil and sweat until translucent, about 5 minutes. Add the lentils and stir to coat with the oil. Cook for 5 minutes. Add the garlic, bay leaf, and water, cover, and simmer for 20 minutes. Add the salt and simmer for 10 minutes.
  2. Drain and discard the bay leaf and garlic. Place the cooked lentils on a baking sheet and cool to room temperature.
  3. In a serving bowl, combine the cooked lentils, avocado, orange, and pecans and lightly toss. Add the kale, parsley, and lemon zest. In a small bowl, whisk together the lemon juice, oil, ginger juice, and honey. Season with salt and pepper. Pour over the lentil mixture and toss to coat. Serve at room temperature.