Prep time: 15 minutes

Serves: 4

Ingredients:

• 1 cup of lentils cooked (boil in 2 cups of water or vegetable stock, reduce heat and simmer till the lentils are cooked)
• 1 large sweet potato chopped into 1 inch cubes
• 1 cup chopped asparagus (1 inch)
• 2 cups chopped kale
• 1/2 teaspoon cumin

Dijon Sauce:

• 5 tablespoons olive oil
• 3 tablespoons raw cider vinegar or rice vinegar
• 1 1/2 teaspoons stone ground brown mustard
• salt and pepper to taste
• dash of cayenne

Instructions:

1. Cook the lentils, set aside.

2. In a large skillet, place the sweet potatoes and 3/4 cups of water. Cover and let them steam until softened, but not mushy.

3. In another skillet over medium heat, sauté the onion for 1 minutes, then add the asparagus. Cook till the asparagus is tender, then add the sweet potato, kale, lentils and cumin. Saute for 3 minutes, turn off the heat and let cool.

4. Mix all the dijon ingredients in a bowl and pour over the salad when it is cool.