Turmeric, Lentil and Kale Soup to Salad: Same Ingredients Two Dishes

You know what I love? Besides sun roofs in cars and warm clothes fresh out of the dryer (obvious choices). Efficiency where I get double the benefit with one decision. Example: when I have an idea in my head that would be amazing, and then it ends up being the perfect idea for a client project. I get paid to do the amazing fun idea. So, secondary example: you can have the exact same ingredients on hand and make two totally different, delicious dishes. Of opposite temperatures no less! So when Spring weather is hot and then cold from hour to hour, you get your pick of what to make.

Making one big batch of lentils takes you from soup to salad instantly. Not only are lentils inexpensive and versatile but they are nutrition packed, boasting high fiber content plus an added punch of antioxidants.  Since 2016 is the International Year of the Pulse here are two ways to use the same ingredients to make a warming soup and a filling salad. Streamline your healthy eating by making a double batch of lentils to make this soup for dinner and salad for lunch tomorrow! 

In terms of flavor profile we worked to make this the right amount of savory, sweet, salty and bright. We've got dried apricot happening for sweetness (and it's AWESOME in soup. I don't know why I don't add more dried fruit to soup). For a bright and tart note, there's lime. And salty creamy? That's all about the goat cheese. The big bases happening in the soup and salad are kale and lentils. 

Turmeric Lentils Two Ways: Soup to Salad

Serves 1

SALAD:

• 1 c kale, shredded
• 1 medium carrot, julienne sliced
• 3/4 c black lentils, cooked and drained
• 1 scallion, whites and greens sliced
• 2 T chopped dried apricots
• 2 T crumbled goat cheese

Dressing:

• juice of 1/2 a lime
• 1 T olive oil
• 1 1/2 t honey
• 1/8 t turmeric powder
• 1/8 t dry mustard
• 1/8 t crushed red pepper flakes
• salt to taste 

Directions: Whisk dressing ingredients together in a small bowl. Pour over cooked lentils and toss to combine. Set aside as you prepare the rest of the salad. In a bowl add the kale base and arrange additional salad toppings. Add the lentils. Toss or stir together and enjoy. 

SOUP: 

• 1/2 T olive oil 
• 1/8 t crushed red pepper flakes
• 1/8 t turmeric powder
• 1/8 t dry mustard
• 1/3 c sliced carrots or 2 small carrots 
• 3/4 c black lentils, cooked and drained
• 1 3/4 c chicken stock *note: can be swapped for vegetable stock*
• 1 1/2 t honey
• 1 scallion, whites and greens sliced
• 2 T chopped dried apricots
• 2 T crumbled goat cheese
• lime wedge

Directions: Add olive oil to a medium pan over medium heat. Add crushed red pepper flakes, turmeric, dried mustard and carrots. Stir to coat carrots and allow to cook for about 2 minutes. Add lentils and stock (Pacific brand has veg and chicken varieties) followed by honey. Stir and cook for about 7 minutes as flavors combine and soup heats thoroughly. Add soup to bowl and top with scallions, apricot and goat cheese. Garnish with lime wedge to squeeze before eating. 

Do you have a batch of ingredients you take from warm to cold with a few changes?