Lentil Kale Salad Recipe – Operating on Actual Meals

About this Recipe

This lentil kale salad makes a scrumptious and nutritious lunch or dinner that’s straightforward to whip up with minimal effort.

It options kale, olives, cucumber, tomato, artichoke and a tangy shallot Dijon French dressing to deliver all of it collectively. For those who’re on the lookout for a solution to embrace extra lentils and kale in your eating regimen, it is a nice solution to do it!

It may be made with inexperienced, brown or French lentils or you may even use canned lentils to make it straightforward fast and simple. It holds up effectively for meal prep, is simple to customise with totally different swaps and additions and the flavours solely get higher the subsequent day.

It’s additionally nice to deliver alongside to gatherings and is vegan and gluten-free so works effectively for these with dietary restrictions. You’ll love the yummy mixture of flavours and textures that make this salad stand out.

For the Salad

• Lentils: You need to use inexperienced, brown or black lentils on this recipe. Don’t use pink lentils.
• Bay Leaf: Non-obligatory for cooking the lentils.
• Kale: You need to use any number of kale however I like Tuscan, or lacinato kale.
• Olives: The recipe requires kalamata olives however you may substitute sliced black olives if that’s what you could have.
• Artichoke Hearts: Use jarred marinated artichoke hearts.
• Cucumber: Use contemporary cucumber or substitute one thing like pink bell pepper.
• Tomato: Use cherry or grape tomatoes.
• Almonds: You need to use slivered almonds or chop complete almonds. Uncooked or dry roasted almonds work. You possibly can substitute walnuts or pecans or for a nut-free recipe, pepitas or sunflower seeds.
• Feta: Non-obligatory however vegan feta is a scrumptious addition to the salad. You need to use store-bought or do that tofu feta recipe.

For the Dressing

• Olive Oil: Further virgin olive oil is greatest for flavour.
• Crimson Wine Vinegar: You possibly can substitute apple cider vinegar or white wine vinegar.
• Maple Syrup: Honey or agave syrup could be appropriate substitute.
• Herbs & Spices: You’ll want dried thyme and cumin.
• Garlic: Use uncooked garlic or substitute 1 tsp garlic powder.
• Shallot: Shallot is greatest however you may substitute very thinly sliced pink onion if you happen to don’t have shallot.

How one can Make (with Images)

Step 1: Cook dinner the Lentils

Add the lentils to a pot with 4 cups of water, the bay leaf and a few salt. Convey it to a boil, cut back the warmth to medium-low and prepare dinner the lentils for 22-26 minutes till they’re tender however not mushy.

The precise cooking time will depend upon the kind of lentils used.

Fast Tip: Brief on time? Use canned lentils!

Step 2: Make the Dressing

In a big mixing bowl or salad serving bowl, or perhaps a meals storage container if you happen to’re making this for meal prep, add the oil, vinegar, maple syrup, dijon, thyme, cumin and garlic.

Season it with salt and pepper and blend effectively. Add the shallots and blend once more.

We wish to give the shallots a while to marinate within the dressing in order that they soften and aren’t so sharp in style.

Step 3: Therapeutic massage the Kale

Add the kale to the bowl first and toss or therapeutic massage it with the dressing. This helps to melt the kale.

Step 4: Assemble the Salad

To the bowl or container with the dressing, add the kale and toss or therapeutic massage to coat. Add the cooked lentils and the remainder of the salad components and blend. Serve with vegan feta if you happen to like!

Variations & Adfditions

• Add a 15 oz can of rained and rinsed chickpeas.
• Add as much as 1/2 cup dried cranberries, dates, raisins or currants.
• Add as much as 1/2 cup chopped solar dried tomatoes.
• Add 1-2 cups cooked quinoa.