CRUSTED JERUSALEM ARTICHOKES WITH BELUGA LENTILS, KALE, AND HARISSA

Crusted Jerusalem Artichokes with Beluga Lentils, Kale and Harissa
Serves 6

Ingredients:
¾ cup beluga lentils, soaked if possible (or use Du Puy or French lentils)
6 cups Jerusalem artichokes/ sunchokes
4 cups packed shredded kale
1 large red onion
3 cloves garlic
sea salt
knob of coconut oil or ghee
1/3 cup almonds, roasted

Dressing:
2 Tbsp. olive oil
1 tsp. honey
1 Tbsp. harissa* paste
1 clove garlic
a couple pinches sea salt
2 Tbsp. Lemon juice

https://www.mynewroots.org/site/2012/02/meatless-mondays-with-martha-stewart-crusted-jerusalem-artichokes-with-beluga-lentils-kale-and-harissa-2/