Best Lentil And Kale Salad Recipes

LENTIL AND KALE SALAD

Steps:

• Add the kale and shallots to a large bowl and set aside.
• Whisk together the vinegar, honey and mustard. Slowly whisk in the olive oil and season with salt and pepper. Pour over the kale and shallots and toss and stir roughly with tongs, about 3 minutes. You want to gently bruise the leaves of the kale. Once the kale looks soft, toss in the lentils, feta cheese and cranberries. Cover with plastic wrap and marinate 1 hour before serving.

WARM LENTIL AND KALE SALAD

Steps:

• In a large saucepan over medium heat, warm the olive oil. Add the carrots and onion, 1/4 tsp. of the salt and several grindings of pepper. Sauté until the onion is very soft and lightly caramelized, about 15 minutes. Add the kale and cook, stirring occasionally, until tender, about 6 minutes. Scrape the contents of the pan into a bowl and set aside. Wipe out the pan. In the same pan over high heat, combine the lentils, thyme, garlic, broth, 1/2 tsp. of the salt and the 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium and simmer, uncovered, until the lentils are tender but firm to the bite, 15 to 20 minutes. Drain the lentils in a colander, and remove and compost the thyme and garlic. Return the lentils to the saucepan, and stir in the kale mixture, vinegar and the remaining 1/2 tsp. salt. Taste and adjust the seasonings with salt and pepper. Transfer the lentil mixture to a serving bowl, top with the prosciutto and serve immediately.

KALE, LENTIL AND ROASTED BEET SALAD RECIPE - (4.5/5)

Steps:

• 1) Preheat oven to 400 degrees F and lightly grease a baking sheet. 2) Once thoroughly rinsed, add lentils and stock or water to a small saucepan and bring to a rapid simmer over medium-high heat. Then reduce heat and simmer for 20-30 minutes uncovered, or until all liquid is absorbed. Set aside. 3) Add chopped leeks and beets to the baking sheet, drizzle with olive oil and season with salt and pepper. Toss to coat, then bake in preheated oven for 15-20 minutes, or until fragrant and lightly browned. For crispier beets, remove leeks from pan and continue roasting beets for an additional 10-15 minutes (I prefer mine crispier). Set aside. 4) While veggies and lentils are cooking, prepare dressing by adding all ingredients to a mixing bowl and whisking to combine. Taste and adjust seasonings as needed. 5) If using kale, add to large mixing bowl with a bit of olive oil and lemon juice and massage with hands to soften. For all other greens, skip this step. 6) Add greens, beets, leeks and lentils to a large mixing bowl, add dressing and toss to coat. For additional protein / crunch, add your favorite nut or seed (such as lightly salted sunflower seeds or roasted pecans). Leftovers keep for up to a few days, though best when fresh.

LENTIL AND KALE SALAD

Steps:

• Begin by making the dressing and marinating the kale. To make the dressing, combine all of the ingredients in a cup and whisk together until well mixed. Place your finely chopped kale into a large bowl. Pour 3 tablespoons of the dressing onto the kale. Massage the dressing into the kale for about five minutes. Cover the bowl and refrigerate for 3-4 hours. Cover the remainder of the dressing and refrigerate it as well. Once you are ready to prepare the salad, cook your mushrooms and onion. Heat the olive oil in a large, shallow sauce pan over medium heat for about 30 seconds. Add the onion and sauté until translucent. Add the mushrooms and sauté for about 4-5 minutes until softened and lightly browned, but not falling apart. Dump the contents of the pan into the bowl of kale and set aside. Now it's time to cook your lentils and farro. Without rinsing the large saucepan just used for the mushrooms, fill it with about 2 cups of water along with the lentils. Bring to a boil. Allow to boil for about 3-4 minutes, then reduce the heat to a simmer and let cook for about 20 minutes or until tender. DO NOT overcook because they will fall apart and get mushy. Once they are done, remove from heat, fully drain, then lightly season with salt and pepper. Allow to cool for about 5-10 minutes While the lentils are cooking, pour the vegetable broth and farro into a medium pot, cover and bring to a boil. Once it begins to boil, reduce to a simmer, cover again and allow to cook for about 10-15 minutes, until soft and most of the broth has cooked away. Keep an eye on it to prevent burning/sticking. Once it has cooked, drain the remaining liquid and set aside. Allow to cool for about 5-10 minutes. To make the salad, add the avocado, mango, lentils, and farro to the mushrooms and kale. Pour in the rest of the dressing and toss until fully combined. Be very gentle with it, as the lentils will mash easily. Serve at room temperature or chill until ready to serve. This salad wi