Lentil & Kale Salad
A cold salad of cooked lentils, massaged kale, and roasted vegetables. Tossed with a tangy dressing and finished with nuts or seeds for crunch.
Ingredients
Method
Rinse the lentils and pick through for debris. Chop the kale into bite-sized pieces and place in a large bowl. Dice the red onion and prepare the roasted vegetable (roast at 425°F for 20 minutes if using fresh, then chop).
Add lentils to a pot with 3 cups water. Bring to a boil, then reduce heat and simmer for 20–25 minutes until tender but not mushy. Drain and cool slightly.
In a small bowl, whisk together lemon juice, olive oil, minced garlic, dijon mustard, salt, and pepper.
Add the cooked lentils, red onion, and roasted vegetable to the kale. Pour the dressing over the salad and massage the kale gently with your hands for 1–2 minutes to soften it. Toss until evenly coated.
Transfer to a serving bowl or plates. Top with chopped nuts or seeds and fresh herbs. Serve at room temperature or chilled.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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