Black lentils, potatoes, and kale with lemon cashew butter and sea vegetables

Seasoned with scallions, purple dulse flakes, toasted nori, and black sesame seeds, this dish relies primarily on the salty flavour of the sea vegetables, the sweetness of the cashew butter and the rich combination of lentils, potatoes and greens for its flavour. One pan, one bowl, one plate, no refined oil, no added sugar, added salt optional (but recommended if you’re not trying to cut out salt!).


For the lentils, potatoes and kale
1 1/2 cups water, divided
1/4 cup black beluga lentils (green, brown, dupuy will also work, but not red)
1 ‘spring’ dried kombu (about 1/2″)
1 medium yellow potatoes, about 1/8lb or 3/4 cups in 1/2″ dice
1 scallion, minced (2″ – 3″ green reserved for garnish)
1/2T minced garlic
1 cup green kale, chopped
1t purple dulse flakes, 1/4t reserved
1t nori flakes, 1/4t reserved
1T nutritional yeast
1t black sesame seeds (white will do)
Sea salt, tamari, and/or black pepper to taste

For the cashew sauce
1T cashew butter
1T warm water
1T nutritional yeast
1/2T lemon juice
Sea salt and black pepper to taste


Start the lentils, add the potatoes and finish with the kale. In a medium pan with a lid, bring 1/2 cup water to a soft boil. Add the lentils and kombu, cover and simmer on low for 20 minutes. Drain the lentils and rinse thoroughly.

Return the lentils and kombu to the pan, add the
potatoes and add enough of the 1 cup remaining water to cover. Bring the pan to a soft boil on medium-high.
Cover, reduce heat to low and simmer for another 20 minutes or until the potatoes are just shy of fork tender and most of the water has been absorbed. If you have more than 1/4 cup or so water left in the pain, drain the lentils carefully. Remove the kombu. Add the kale, garlic, purple dulse, nori, and scallions. Stir to combine and simmer on low for another 5 minutes until the kale is lightly wilted.

When done, remove from heat and set aside for 5
minutes to cool. Toss with the nutritional yeast. Season to taste. Whisk the cashew butter with the water and lemon. until creamy. Add the nutritional yeast and stir till its absorbed and consistent. Season to taste. Plate the lentils, potatoes and kale. Spoon the cashew mixture over the top. Sprinkle with the remaining 1/4t nori, 1/4t dulse, and black sesame seeds. Garnish with the scallion green sliced on an angle and serve.

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