This Kale and Lentil Salad is a delicious and nutritious vegan recipe that is perfect for warmer days. The ingredients include kale, canned lentils, diced red onions, tomatoes, and freshly minced garlic. The recipe begins by massaging the kale with olive oil, lemon juice, salt, and pepper. The lentils are then added along with diced red onions, seeded chopped tomatoes, and garlic. All the ingredients are tossed together and then chilled for at least two hours before serving. This salad is light yet has enough protein in it for a main meal and is sure to become a regular in your recipe rotation.
Kale and Lentil Salad
Ingredients
- 1/2 cup dried lentils
- 1 cup vegetable broth
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon cumin
- 1/2 teaspoon salt
- 5 cups of kale, stemmed and chopped
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons white balsamic vinegar
- 1/4 cup feta cheese, crumbled
- 1/4 cup sunflower seeds
Instructions
- In a medium saucepan, bring the lentils and vegetable broth to a boil.
- Reduce the heat to low and simmer for 20 minutes.
- Meanwhile, whisk together the garlic powder, paprika, cumin, salt, olive oil, lemon juice, and white balsamic vinegar in a large bowl.
- When the lentils are done, add them to the bowl.
- Stir in the chopped kale and stir until it is coated in the dressing.
- Gently fold in the feta cheese and sunflower seeds.
- Enjoy!
