Meatless Monday just got better with warm lentil salad for dinner. Think about your shopping list for tomorrow. Roasted veggies mixed with precooked lentils and mixed with a mustardy vinaigrette. Add some pita bread and call it a night! 🍂🍠🥒 . . . . 2 cups Precooked lentils 1 Sweet potato diced 1 Red onion sliced 1 cup Brussel sprouts halved 2-3 Garlic cloves smashed 1 cup of Kale chopped 1 tbsp Salt 1/2 tsp black pepper 1 tsp Cumin 1 tsp All spice . . . For the dressing 1/4 Olive oil 2 tbsp of Red wine vinegar 1 tbsp Dijon Mustard Pinch of Salt and black pepper . . . Preheat oven at 400F degree. On a baking pan, add chopped sweet potato, Brussels sprouts and red onion. Season with S&P , garlic, spices and drizzle olive oil. Roast veggies until they are cooked through. Cook lentils as per package instructions. You can cook them the night before. Mix lentils with roasted veggies. Add some chopped kale and pour the dressing. Combine and serve. Some feta cheese would have been great ...