Can I use canned lentils in this recipe?

Yes. To use canned lentils, use a 19 oz can and drain and rinse well before use.

Is this a hot or cold salad?

It will be warm when you add the lentils and you can definitely serve it that way but it's more of a cold salad since the other ingredients are fresh. You could also cook and chill the lentils before adding them or mix it up and chill in the fridge before serving for a cold salad.

Lentil Kale Salad

Description

A flavour-packed lentil kale salad thanks to bold ingredients like artichoke hearts, olives, tangy shallot vinaigrette and feta.

Ingredients

For the Salad

1 cup green, black or French lentils, rinsed (198 g)
1 bay leaf
3 cups lightly packed kale, thinly sliced (approx. 90 g)
¾ cup kalamata olives, pitted and halved (75 g)
170 mL jar marinated artichoke hearts, drained and cut into smaller pieces (about 1 cup – 115 g)
1¼ cup cucumber, cut into ½-inch pieces (about 175 g)
1 cup cherry tomatoes, halved (160 g)
½ cup Sliced Almonds, toasted (68 g)
vegan feta, optional for serving

For the Dressing

⅓ cup olive oil
3 tbsp red wine vinegar
1 tbsp maple syrup
1 tsp Dijon mustard
½ tsp dried thyme
½ tsp ground cumin
2 garlic cloves, minced or grated
1 small shallot, minced (40 g)
salt and pepper

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Instructions

Cook Lentils: In a medium pot, add lentils, 4 cups water, bay leaf and salt. Bring to a boil. Once boiling, reduce heat to medium-low. Cook for 22-26 min, until lentils are tender, but not mushy. Drain lentils. Discard bay leaf.
Make Dressing: Meanwhile, in a large bowl, add oil, vinegar, maple syrup, Dijon, thyme, cumin and garlic. Season with salt and pepper, then whisk to combine. Add shallots and mix again. Set aside. NOTE: You want to give the shallots time to marinate in the dressing so they are not so sharp in taste.)
Prep Salad: While the lentils are cooking, chop the cucumbers and tomatoes and prepare the remaining salad ingredients.
Assemble Salad: To the bowl with the dressing, add kale. Toss or massage to coat. Add cooked lentils, olives, artichokes, cucumber, tomatoes and half the toasted almonds. Season with salt and pepper, then toss again to combine.
Serve: Serve salad with remaining almonds sprinkled over top. Top with vegan feta, if desired.

Notes

Serves 4 as a main dish or 6+ as a side dish. Nutrition facts are for 6 servings

Nutrition

Serving Size: 1
Calories: 343
Sugar: 4 g
Sodium: 245 mg
Fat: 21 g
Carbohydrates: 32 g
Fiber: 7 g
Protein: 12 g

Keywords: lentil kale salad