Lentil Kale Salad
A flavour-packed lentil kale salad thanks to bold ingredients like artichoke hearts, olives, tangy shallot vinaigrette and feta.
Servings: 4 -6
Ingredients
For the Salad
- 1 cup green black or French lentils, rinsed (198 g) 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
Instructions
- 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.
- 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.)
- While the lentils are cooking, chop the cucumbers and tomatoes and prepare the remaining salad ingredients.
- 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 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: 1/6th of recipe | Calories: 343kcal | Carbohydrates: 32g | Protein: 12g | Fat: 21g | Sodium: 245mg | Fiber: 7g | Sugar: 4g