Lentil Superfood Salad

Ingredients

~ 3-4 zucchini cut into 1 in. chunks
~ 1/2 bunch dinosaur (lacinato) kale
~ +/- 1/8 cup chopped onion
~ 2-3 tbsp olive, divided ~ 1&1/2 tsp kosher salt, divided
~ 1/2 tsp freshly ground black pepper, divided
~ 1/2 cup golden raisins
~ 1/4 – 1/2 tsp crushed red pepper
~ 1/4 cup unfiltered apple cider vinegar, divided
~ 1 cup dried lentils
~ 1 clove garlic, smashed
~ 2 scallions, trimmed and thinly sliced, white & green parts separated
~ 1/2 cup raw pumpkin seeds, plus more for serving
~ 1/2 tsp dijon mustard

Instructions

~ boil 1 cup lentils in 2 cups veggie broth with the garlic & a pinch of salt for 20 min or until tender. drain well and discard garlic. let cool for 10 min.
~ quickly cook down the chopped onion and dino kale in a regular frying pan (naked, no oil), and set aside
~ preheat broiler with rack in the upper 1/3
~ stir zucchini, +/- 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper on a rimmed baking sheet: spread in an even layer
~ broil until charred in spots & softened, 8-10 minutes. transfer to a large bowl
~ add golden raisins, crushed red pepper, and 2 tbsp apple cider vinegar. stir to combine and set aside
~ add lentils to that bowl with zucchini mixture
~ in a food processor, place white & light green scallions, pumpkin seeds, dijon mustard, remaining 2 tbsp apple cider vinegar, 1/2 tsp kosher salt, & 1/4 black pepper together. pulse until a coarse paste forms. scrape sides of bowl and add another 1-2 tbsp olive oil. pulse until incorporated.
~ stir that vinaigrette into the lentil mixture
~ make beds of the wilted kale in each bowl, top with lentil mixture, sliced dark green scallion tops & more raw pumpkin seeds