I was getting lunch at a salad bar one day and they had a curry lentil salad as one of the options. I got a small serving of it and it was OK but I felt like it should have been much better. With my standard BVH hubris I made my own the next day and I was right, mine was better. This salad quickly became a favorite in our household and it's a perfect thing to make as part of weekly meal preps. Use it as a side or as the entire meal.

Serves 4 for lunch or 8 as a side dish

In a large pot bring about 6 cups of water with a half teaspoon of salt to a boil. Add in the lentils and cook for roughly 17 minutes until they are tender.

While the lentils are cooking, bring 4 cups of water to boil in a small pot and add in the diced sweet potato and cook for about 8 minutes until just tender.

Once the lentils and sweet potatoes are cooked, drain them and run them under cold water to stop the cooking process and remove some the heat so you can toss the salad together more quickly.

Slice the green onion and chop the kale into small pieces. (If you'd like you can briefly steam the kale to tenderize it or at the least massage it.)

Put the cooked lentils in a large bowl and then add in the sweet potatoes, kale and green onions. Add in the vegan mayo, agave, vinegar and spices. Toss everything until it's coated evenly and salt and pepper to taste. This will keep for about a week in the fridge if it lasts that long.

Nutritional Information: Per serving 480 calories, 19 g protein, 21 g fat