An easy kale salad with roasted lentils, leeks and beets and toasted pecans in a lemon tahini vinaigrette! Seriously satisfying and so healthy.


  • 3 medium < span class ="wprm-recipe-ingredientname">Leek (trimmed ends, sliced lengthways, then chopped, rinsed thoroughly and dried)
  • 1 medium Beets (rinsed clean, dried and cut into wedges – remove rough skin) < /span>
  • 1-2 soup olive oil
  • 1/4 TL salt and pepper each
  • 1/2 cup < span class="wprm-recipe-ingredient-name">green lentils (rinsed off)< /li>
  • 1 cup vegetable broth (or under water)
  • 4 large handful kale, baby spinach, or leafy greens


  • 1/4 cup Tahini (sesame paste)
  • 1/2 medium lemon (juice)
  • 2 < span class="wprm-recipe- ingredient-unit">Soup Maple syrup (or sweetener of your choice)
  • < span class="wprm-recipe-ingredients -amount">3-4 soup good olive oil
  • 1 pinch salt and pepper for each


  • Preheat the oven to 204°C and lightly grease a baking sheet .
  • Once the lentils are well rinsed, add the lentils and the broth or water to a small saucepan and bring to a rapid boil medium heat. Then reduce the heat and simmer uncovered for 20-30 minutes or until all the liquid is absorbed. Set aside.
  • Place the chopped leeks and beets on the baking sheet, drizzle with olive oil and season with salt and pepper. Mix to coat. Then bake for 15-20 minutes or until fragrant and lightly browned. For crispier beets, remove the leeks from the pan and roast the beets for another 10-15 minutes (I prefer mine crispier). Set aside.
  • While the vegetables and lentils are cooking, prepare the dressing by tossing all the ingredients into put in the mixing bowl and combine whisk. Taste and adjust the spices as needed.
  • If using kale, toss it in with some olive oil and lemon juice a large mixing bowl and massage with your hands to soften it. Skip this step for all other greens.
  • In a large mixing bowl, combine greens, beets, leeks and lentils, add dressing and throw to cover. For extra protein or crunch, add your favorite nuts or seeds (e.g. lightly salted sunflower seeds or toasted pecans).
  • Store leftovers for up to a few days, but best fresh.
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