Warm Lentil Detox Salad

• Vegan
• Gluten free

• Produce

  • 1/2 bunch Asparagus
  • 1 Beet, large
  • 1 cup Black lentils, prepared
  • 2 Carrots, medium
  • 1/2 bunch Lacinato kale
  • 1 handful Parsley
  • 1/2 Yellow onion

• Condiments

  • 1 Cashew sour cream

• Baking & Spices

  • 1 Sea salt & black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

Found on themostlyvegan.com

Description

Ingredients

• 1 cup prepared black lentils*
• 2 tablespoons extra virgin olive oil
• 1/2 yellow onion, diced
• 1 large beet, peeled & chopped
• 1/2 bunch asparagus, chopped
• 2 to 4 medium carrots, peeled & chopped
• 1/2 bunch lacinato kale, ribs removed & chopped
• handful of chopped parsley
• cashew sour cream
• sea salt & black pepper

Directions

• Heat olive oil in a large saute pan over medium-high heat. Add onion, beets, and carrots to pan and cook until beets begin to brown, about 10 minutes. Add asparagus and cook 5 minutes more. Add lentils and kale and cook until kale is wilted and lentils are heated through, about 2 minutes. Season with freshly cracked sea salt and black pepper. Serve warm, drizzled with cashew sour cream and sprinkled with fresh parsley.