Lentil, Sweet Potato & Kale Salad with Feta

Directions

1. Rinse the lentils and transfer them to a small pan. Cover with water by about two inches, season with salt and pepper, and bring to a boil. Simmer until just tender, about 15–18 minutes, then drain and set aside to cool.
2. Wash the produce and pat dry. Juice the lemon into a small bowl and set aside.
3. Trim and mince (or press) the garlic, then add it to the lemon juice.
4. Whisk olive oil, Dijon mustard, maple syrup, cumin, salt, and pepper into the lemon-garlic mixture to make the dressing.
5. Preheat a skillet over medium heat. Slice the shallot and let it caramelize in a little oil, about 3–4 minutes, stirring often.
6. Meanwhile, peel and dice the sweet potatoes into ½-inch pieces.
7. Add the sweet potatoes to the skillet and cook, stirring occasionally, until tender, about 6–8 minutes.
8. Discard the kale stems and chop the leaves into 1-inch pieces; add the kale to the skillet and cook until softened, 2–3 minutes.
9. Crumble the feta into a small bowl, then transfer the cooked potatoes and kale to a large salad bowl. Add the lentils, pour over the dressing, and toss to combine.