Kale Brussel Lentil Salad with Smoked Turkey

Ingredients:

• 1 bunch kale, chopped

• 1 1/2 cup brussel sprouts, sliced or grated (use food processor for ease)

• 1 small shallot (or 4-5 green onions) chopped

• 2-3 garlic cloves, chopped

• 1/2 cup lentils, cooked ( I prefer baby green lentils, cooked in chicken bone broth. I used just 1/2 cup due to keeping the carbs lower but feel free to do more) allow to cool before adding to veggies

• 1 cup chopped smoked turkey

• 3 T lemon juice

• 1 T fish sauce

• 2 T extra virgin olive oil

• Salt and pepper to taste

• 1/2 cup fresh pomegranate (can use chopped or thinly sliced apple too)

Here’s How:

1. Cook lentils in triple the liquid, water or chicken broth, about 30 minutes or until done.

2. In a food processor, chop garlic, shallot or green onion. Then add kale and pulse till evenly chopped.

3. Switch to slicing or grating blade and cut the Brussels.

4. Chop turkey into bite sized pieces.

5. Mix rest of ingredients except pomegranate.

6. Mix everything together once lentils cooled and garnish with pomegranate.

7. Yum!