Warm Lentil Salad with Kale
This salad is a healthy side dish that's packed with protein. It's not only nutritious but delicious! The salad is a healthy side dish that'll appeal to all your guests. You can include a variety of vegetables to add variety to your lentil salad. A good option is to add diced cucumber and tomato. Then, add lemon juice, lemon zest, and chopped parsley. It's time to serve.
Print
Servings: 8 servings
Calories: 280kcal
Add to Collection
Equipment
Ingredients
- 1 pound lentils imported French green or brown lentils
- 1 medium onion halved and stuck with 2 cloves
- 1 garlic clove peeled
- 1 bay leaf
- 1 bunch lacinato kale 1/2 pound
- 1 red onion
- 1/2 cup red wine vinegar
- 4 tablespoons extra virgin olive oil
- 1 tablespoon minced cilantro and a few whole leaves to be used as garnish
- Salt
- Freshly ground black pepper
- Lemon zest
- Fresh Lemon Juice
Instructions
- Rinse lentils and discard any pebbles.
- Place the lentils, onion, garlic and bay leaf in a medium saucepan and cover with cold water. Cover and bring to a boil over medium heat.
- Reduce heat to low and simmer, covered, until lentils are tender, 25-35 minutes. Add liquid if necessary.
- While the lentils are simmering, finely mince the kale and steam for about 7 minutes over boiling water. Squeeze excess water out of the kale and set aside.
- Peel and mince the red onion into a very small dice, and then sauté in a small pan over medium heat. For 4-5 minutes until translucent and soft. Set aside.
- When the lentils are ready, discard the onion, garlic and bay leaf and drain any excess liquid.
- Prepare the vinaigrette by mixing the red wine vinegar, olive oil, cilantro , salt and pepper together in a small bowl.
- Combine the lentils, kale and sautéed red onions. Pour the vinaigrette over the warm mixture and toss. Garnish individual bowls with lemon zest, a few leaves of cilantro and a squeeze of lemon.
Video
Notes
You can use any vegetables you have on hand. You can chop and slice up fresh herbs to add a flavorful flair to your salad. If you're using canned lentils, you can cook them the night before. If you're preparing it for a lunch, it can be made in advance. You can refrigerate the lentils in a covered container overnight. The salad keeps well for two days. Then, add the dressing to the greens before serving.
Nutrition
Serving: 8servings | Calories: 280kcal | Carbohydrates: 37g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 9mg | Potassium: 624mg | Fiber: 18g | Sugar: 2g | Vitamin A: 739IU | Vitamin C: 13mg | Calcium: 51mg | Iron: 5mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.