Lentil Kale Salad Recipe – Running on Real Food

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. In case you’re in search of a strategy to embrace extra lentils and kale in your food regimen, it is a nice strategy to do it!

It may be made with inexperienced, brown or French lentils or you’ll be able to even use canned lentils to make it straightforward fast and straightforward. It holds up effectively for meal prep, is simple to customise with totally different swaps and additions and the flavours solely get higher the following 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 should utilize inexperienced, brown or black lentils on this recipe. Don’t use pink lentils.
• Bay Leaf: Elective for cooking the lentils.
• Kale: You should utilize 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’ve gotten.
• Artichoke Hearts: Use jarred marinated artichoke hearts.
• Cucumber: Use recent cucumber or substitute one thing like pink bell pepper.
• Tomato: Use cherry or grape tomatoes.
• Almonds: You should utilize slivered almonds or chop entire almonds. Uncooked or dry roasted almonds work. You may substitute walnuts or pecans or for a nut-free recipe, pepitas or sunflower seeds.
• Feta: Elective however vegan feta is a scrumptious addition to the salad. You should utilize store-bought or do this tofu feta recipe.

For the Dressing

• Olive Oil: Further virgin olive oil is greatest for flavour.
• Purple Wine Vinegar: You may substitute apple cider vinegar or white wine vinegar.
• Maple Syrup: Honey or agave syrup can 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’ll be able to substitute very thinly sliced pink onion should you don’t have shallot.

The best way to Make (with Photographs)

Step 1: Prepare dinner the Lentils

Add the lentils to a pot with 4 cups of water, the bay leaf and a few salt. Deliver it to a boil, scale back the warmth to medium-low and cook 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: Quick 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 should 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 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 should not 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 should you 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.