Depuy Lentil, Kale, Roasted Yam Salad

Ingredients

Depuy Lentils
- 1 cup Depuy lentils
- 1 onion diced
- 1 carrot diced
- 1 celery rib diced
- 2 cloves garlic
- 1 piece cloves
- 3.5 cups water/stock
- finely diced shallot/red onion
- 2 tbsp olive oil
- 1 tbsp sherry vinegar
- salt/pepper

Roast Yam
- 1 diced yam
- ground cumin
- ground ginger
- thyme
- oil
- salt/pepper

Kale
- 2 bunches, leaves torn into pieces

Dressing
- tahini
- lemon juice
- lemon zest
- olive oil
- yogurt
- 1 clove minced garlic
- salt/pepper

Directions
- Mix diced yam with oil and seasonings, roast in 375 degree oven for ~30 minutes
- Wash lentils and boil for 2 minutes before straining. Return to pot with onion, carrot, celery, garlic, cloves and bring to boil in stock/water, simmer for ~25 minutes or until soft. Strain out liquid, add shallot and remainder of seasonings
- Steam kale
- Make dressing
- Combine all ingredients