Shredded Kale Salad

For the potatoes: Preheat oven to 400 F. Cut potatoes in half lengthwise, and then cut each half into quarters. Place potato slices on a large baking sheet and drizzle with olive oil and season with salt and pepper.

Place potatoes into the preheated oven and bake for about 25 minutes, until potatoes are crispy on the outside and soft on the inside, flipping halfway through.

For the lentils: In a medium saucepan, add the red lentils and water. Place on medium heat, bring to a boil then lower the heat a bit and let them simmer for about 25 minutes, or until lentils are cooked through. Set aside.

For the pickled radishes: Cut radishes in half lengthwise and then slice thinly. Place radish slices into a bowl or jar and cover with vinegar. Let radishes sit for at least 30 minutes.

For the lemon dressing: Place all dressing ingredients into a jar or small bowl and whisk or shake until combined.

For assembling the salad: Stack the kale leaves on top of each other and julienne them into thin slices. Place shredded kale into a large bowl and mix in roasted potatoes, red lentils, pickled radishes, and lemon vinaigrette. Serve!