Oven roasting lentils and mushrooms until they get nice and crispy gives this salad a satisfying crunch and a wave of delicious “umami” flavor. The toasted buckwheat acts as the croutons.
Salad
½ cup green lentils
4 ounces shiitake mushrooms, sliced
1 ½ tablespoons olive oil
½ teaspoon salt
¾ cup buckwheat
10 ounces baby kale
â…“ cup dried cranberries
¼ cup freshly shredded Parmigiano-Reggiano
Dressing
2 tablespoons olive oil
2 tablespoons white wine vinegar
â…› teaspoon salt
1 teaspoon Dijon mustard
1 teaspoon honey
Preheat the oven to 375°F. Put lentils in a small pot and cover the top of the lentils with a few inches of water. Bring to a boil, then reduce the heat to a simmer and let cook for 15-25 minutes, until lentils are tender. Drain off excess liquid.
In a medium mixing bowl, toss cooked lentils and shiitake mushroom slices with the olive oil and salt. On a large, parchment-lined baking sheet, spread the lentils and mushrooms out in a single layer. Bake for 15 minutes. Use a spatula to flip the mushrooms and stir the lentils around, then sprinkle the buckwheat onto the baking sheet and bake for another 15 minutes.
Meanwhile, mix the dressing by whisking together all dressing ingredients in a small jar or bowl.
In a large mixing bowl, toss baby kale with half of the dressing. Add in the crispy lentil mixture, the cranberries, and the cheese, and drizzle in additional dressing to taste as needed.
An Oldways recipe, courtesy of Kelly Toups
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