Kale, potato and lentil salad

Ingredients for 3 servings:

• 600 g potatoes
• 150 g lentils
• 110 g kale without stems
• 1 handful of cranberries
• 1 handful of pecans
• 6 tbsp olive oil
• 3 tbsp white wine vinegar
• 2 tsp mustard
• 2 tsp maple syrup
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 40 minutes; Total time approx. 9 hours 10 minutes

vegan, with cranberries and pecans

Soak the lentils overnight and cook in salted water for 30 minutes. Wash the potatoes, cut them into eighths, and steam them for 20 minutes. Chop the nuts and mix them with the cranberries. Mix the dressing ingredients and set aside. Heat a little oil in a large pan and fry the potatoes on all sides for 10 minutes, seasoning them lightly with salt and pepper. Stir in the kale and cook for 5 minutes until it wilts. Then stir in the drained lentils. Remove the pan from the heat and stir in the dressing. Divide the salad among bowls and garnish with the cranberry and nut mixture.