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Kale Lentil Salad with Lemon Dressing

A vibrant and hearty salad featuring earthy lentils and crisp kale, topped with a zesty lemon dressing.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Healthy, Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups kale, chopped Remove tough stems and chop into bite-sized pieces.
  • 1 cup cooked lentils See cooking instructions for dried lentils.
  • 1/4 cup red onion, diced Chop finely for even distribution.
  • 1/2 cup cherry tomatoes, halved Use fresh tomatoes for the best flavor.
  • 1/4 cup feta cheese, crumbled (optional) Can be omitted for a vegan version.
Dressing Ingredients
  • 2 tablespoons olive oil Extra virgin olive oil is recommended.
  • 1 tablespoon lemon juice Fresh lemon juice enhances the flavor.
  • to taste Salt and pepper Adjust to your preference.

Method
 

Preparation
  1. Rinse the kale under cool water and shake off excess moisture. Remove the tough stems and chop the leaves into bite-sized pieces.
  2. If you haven't cooked lentils yet, rinse 1/2 cup of dried lentils and boil them in water for about 20-25 minutes until they are tender. Drain and set aside.
  3. Dice the red onion and halve the cherry tomatoes. Set them aside for assembly.
Combine Ingredients
  1. In a large mixing bowl, combine kale, cooked lentils, diced red onion, and halved cherry tomatoes.
Make the Dressing
  1. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
Assemble the Salad
  1. Pour the dressing over the salad mixture and toss gently to combine. If using feta cheese, sprinkle it over the top.
  2. Enjoy immediately or let it sit for about 10 minutes for the flavors to meld.

Notes

For added crunch, consider sprinkling on some roasted sunflower seeds or sliced almonds. If possible, prepare the dressing in advance to enhance flavor. Remember to massage the kale to soften the leaves.