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Kale and sweet potato are a match made in heaven, only made better by the addition of tender whole red lentils and pumpkin seeds.
30 oz (850 g) pork belly, large dice
5 cups (1.25 L) whole red lentils, cooked
4 cups (1 L) lacinado kale, rough chop
5 cups (1.25 L) wheat berries, cooked
4 cups (1 L) escarole
½ cup (125 mL) canola oil
1 ½ Tbsp (20 mL) dried lavender
¼ cup (60 mL) orange juice
½ cup (126 mL) rice vinegar, unseasoned
½ tsp (2 mL) white pepper
3 cups (750 mL) sweet potato, diced, roasted
1 cup (250 mL) pumpkin seeds
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