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Kale and Lentil Salad with Sweet Mustard Tempeh

  • tempeh

  • dijon mustard

  • kale

  • sunflower sprouts

  • cucumber

  • radishes

  • dry red lentils

  • paprika

  • 1 stevia/sweetener packet

  • chopped fresh dill

  • balsamic vinegar

  • lemon juice

  1. Cook lentils according to instructions on packaging

  2. Add tempeh slices to a pan sprayed with cooking spray. Cook on medium - high heat. Sprinkle paprika and stevia on to slices. when done, coat with mustard. 

  3. Place kale in a large bowl, then mix in balsamic and lemon juice.

  4. Add in cooked lentils, chopped vegetables, and fresh dill. mix well.

  5. Top with tempeh.