Lentil Kale Salad

About this Recipe

This flavourful lentil salad makes a delicious and nutritious lunch or dinner that’s easy to whip up with minimal effort, much like this French Lentil Salad with Fresh Herbs if you’re looking for something to try next!

It features kale, olives, cucumber, tomato, artichoke and a tangy shallot Dijon vinaigrette to bring it all together. If you’re looking for a way to include more lentils and kale in your diet, this is a great way to do it!

It can be made with green, brown or French lentils or you can even use canned lentils to make it easy quick and easy. It holds up well for meal prep, is easy to customize with different swaps and additions and the flavours only get better the next day.

It’s also great to bring along to gatherings and is vegan and gluten-free so works well for those with dietary restrictions. You’ll love the yummy mix of flavours and textures that make this salad stand out.

For the Salad

• Lentils: You can use green, brown or black lentils in this recipe. Do not use red lentils.
• Bay Leaf: Optional for cooking the lentils.
• Kale: You can use any variety of kale but I like Tuscan, or lacinato kale.
• Olives: The recipe calls for kalamata olives but you could substitute sliced black olives if that’s what you have.
• Artichoke Hearts: Use jarred marinated artichoke hearts.
• Cucumber: Use fresh cucumber or substitute something like red bell pepper.
• Tomato: Use cherry or grape tomatoes.
• Almonds: You can use slivered almonds or chop whole almonds. Raw or dry roasted almonds work. You can substitute walnuts or pecans or for a nut-free recipe, pepitas or sunflower seeds.
• Feta: Optional but vegan feta is a delicious addition to the salad. You can use store-bought or try this tofu feta recipe.

For the Dressing

• Olive Oil: Extra virgin olive oil is best for flavour.
• Red Wine Vinegar: You can substitute apple cider vinegar or white wine vinegar.
• Maple Syrup: Honey or agave syrup would be suitable substitute.
• Herbs & Spices: You’ll need dried thyme and cumin.
• Garlic: Use raw garlic or substitute 1 tsp garlic powder.
• Shallot: Shallot is best but you can substitute very thinly sliced red onion if you don’t have shallot.

Variations & Additions

• Add a 15 oz can of rained and rinsed chickpeas.
• Add up to 1/2 cup dried cranberries, dates, raisins or currants.
• Add up to 1/2 cup chopped sun dried tomatoes.
• Add 1-2 cups cooked quinoa or try Vegan Kale Quinoa Salad with Lemon Dressing.

Step-by-Step Instructions

Step 1: Cook the Lentils

Add the lentils to a pot with 4 cups of water, the bay leaf and some salt. Bring it to a boil, reduce the heat to medium-low and cook the lentils for 22-26 minutes until they’re tender but not mushy.

The exact cooking time will depend on the type of lentils used.

Quick Tip: Short on time? Use canned lentils!

Step 2: Make the Dressing

In a large mixing bowl or salad serving bowl, or even a food storage container if you’re making this for meal prep, add the oil, vinegar, maple syrup, dijon, thyme, cumin and garlic.

Season it with salt and pepper and mix well. Add the shallots and mix again.

We want to give the shallots some time to marinate in the dressing so they soften and are not so sharp in taste. While they marinate, prepare the cucumber, tomato and other ingredients.

Step 3: Massage the Kale

Add the kale to the bowl with the dressing and toss or massage it with the dressing. This helps to soften the kale.

Step 4: Assemble the Salad

Add the cooked lentils and the rest of the salad ingredients to the bowl and mix it all up. Serve with vegan feta if you like!