Lentil Kale Salad
One dish wonder in 30 minutes! This lentil kale salad recipe is so tasty and easy. Free of the top 8 food allergens and all you need are 5 ingredients.
Servings 4 people
Calories 118kcal
Ingredients
- 4 cups kale (about 1 large bunch of kale) stems removed, roughly chopped
- 2 cups cooked red lentils* 1 cup dry = 2 cups cooked
- 1/4 cup red onion diced
- 1 cup tomatoes chopped
- 1/4 cup fresh lemon juice about 2-3 medium lemons juiced
- salt/pepper (optional) to taste
Instructions
Cook Red Lentils (1 cup dry = 2 cups cooked)
- Rinse red lentils before cooking to remove dust or debris
- Bring 2 cups of water to a boil in a medium saucepan. Add lentils, then reduce to a simmer and cook for 8-10 minutes until just tender. Drain and refrigerate while you prepare the salad ingredients.
Let's Get Tossing
- Add kale, red onion, chopped tomatoes, and chilled lentils to a large mixing bowl. Toss the salad with lemon juice. Salt and pepper to taste, if desired.
- Serve immediately or refrigerate in a closed container, but flavors are best when it is fresh.
Notes
*I recommend you follow the cooking directions per your red lentil packaging as cooking times can vary - but keep a close eye on them. Less time is usually better.
*Be careful not to overcook the lentils, otherwise they will be mushy
You can play around with the flavors and add 2 tbsp balsamic vinegar