Why You’ll Love This Recipe
- Protein-Packed: Lentils add a hearty texture and keep you feeling full.
- Nutrient-Dense: Dark leafy greens, like kale, are packed with vitamins, minerals, antioxidants, and other beneficial compounds.
- Crunchy & Refreshing: Bell peppers, cucumbers, and red onions bring the perfect crisp bite.
- Creamy & Zesty: The lemon tahini dressing ties it all together with a rich, tangy flavor.
- Simple & Quick: It takes under 30 minutes to prepare, making it great for an easy weeknight meal or meal prep!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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For the Salad:
- 6 cups chopped kale
- 1½ cups cooked lentils (1 15-ounce can lentils, drained and rinsed)
- 1 bell pepper, chopped
- ¼ cup red onion, diced or finely chopped
- 1 cucumber, chopped
- ½ cup fresh parsley, chopped
- ⅓ cup pitted olives, chopped
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For the Tahini Lemon Garlic Sauce:
- ¼ cup tahini
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 2 tablespoons water (or more for desired consistency)
- Salt and pepper, to taste
Directions
-
Prepare the Sauce:
- In a small bowl, whisk together the tahini, lemon juice, minced garlic, and water until smooth.
- Season with salt and pepper to taste. Adjust the consistency with more water if needed.
-
Massage the Kale:
- Place the chopped kale in a large bowl.
- Pour the tahini lemon garlic sauce over the kale.
- Using your hands or a spoon, massage the sauce into the kale until the leaves are well-coated and tender.
-
Add the Vegetables and Lentils:
- Add the cooked lentils, bell pepper, red onion, cucumber, parsley, and olives to the bowl.
-
Toss and Serve:
- Gently toss all ingredients together until evenly combined.
- Taste and adjust with freshly squeezed lemon juice, salt, or pepper as needed.
- Serve immediately, or let the flavors meld together in the fridge for an hour for an even better taste!
Servings and Timing
- Servings: This recipe yields 4 servings.
- Preparation Time: Approximately 15 minutes.
- Cooking Time: None (if using canned lentils).
- Total Time: 15 minutes.
Variations
- Add Crunch: Top with sunflower seeds, pumpkin seeds, or toasted almonds.
- Boost the Flavor: Roast some sweet potatoes or butternut squash and toss them in for extra heartiness.
- Make it a Meal: Serve with quinoa, freekeh, bulgur, millet, or farro. Enjoy with a scoop of hummus on the side.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freezing is not recommended due to the texture of the ingredients.
FAQs
Can I make this kale lentil salad ahead of time?
Yes! This salad actually tastes better after sitting for a few hours as the flavors meld together. Store it in an airtight container in the fridge for up to 3 days.
Can I use a different green instead of kale?
Absolutely! While kale is hearty and holds up well, you can substitute spinach, arugula, or mixed greens. Just note that softer greens won’t last as long once they are dressed.
How can I make this salad more filling?
To make it even heartier, add quinoa, roasted sweet potatoes, roasted tofu, tempeh, or avocado. You can also sprinkle some toasted nuts or seeds for extra crunch and healthy plant fats.
Is this kale lentil salad good for meal prep?
Yes! Since kale is sturdy, it won’t wilt quickly like other greens. Just store the dressing separately if you plan to keep it for more than a day.
What type of lentils should I use?
For convenience, canned lentils (drained and rinsed) work great. If cooking from scratch, green or brown lentils hold their shape best. Avoid red lentils, as they become too mushy for a salad.
Conclusion
This Kale Lentil Salad is a flavorful, nutrient-dense meal that’s perfect for a quick lunch, a light dinner, or meal prep for the week. Whether you’re following the Daniel Fast, transitioning to a plant-based lifestyle, or just looking for a delicious and satisfying meal, this salad has got you covered!
Kale Lentil Salad
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Bake
- Cuisine: Vegan, Mediterranean
- Diet: Gluten Free
Description
This Kale Lentil Salad is a nutrient-packed, protein-rich dish that combines hearty lentils, vibrant vegetables, and a creamy tahini lemon garlic dressing. It’s perfect for a quick lunch, light dinner, or meal prep. Vegan, gluten-free, soy-free, and Daniel Fast-approved, this salad is both refreshing and satisfying, ready in under 30 minutes!
Ingredients
For the Salad:
- 6 cups chopped kale
- 1 ½ cups cooked lentils (1 15-ounce can lentils, drained and rinsed)
- 1 bell pepper, chopped
- ¼ cup red onion, diced or finely chopped
- 1 cucumber, chopped
- ½ cup fresh parsley, chopped
- ⅓ cup pitted olives, chopped
For the Tahini Lemon Garlic Sauce:
- ¼ cup tahini
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 2 tablespoons water (or more for desired consistency)
- Salt and pepper, to taste
Instructions
Prepare the Sauce:
- In a small bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth.
- Season with salt and pepper to taste. Adjust the consistency with more water if needed.
Massage the Kale:
- Place the chopped kale in a large bowl.
- Pour the tahini lemon garlic sauce over the kale.
- Using your hands or a spoon, massage the sauce into the kale until the leaves are well-coated and tender.
Add the Vegetables and Lentils:
- Add the cooked lentils, bell pepper, red onion, cucumber, parsley, and olives to the bowl.
Toss and Serve:
- Gently toss all ingredients together until evenly combined.
- Taste and adjust with additional lemon juice, salt, or pepper if needed.
- Serve immediately, or let the salad sit in the fridge for 1 hour to allow the flavors to meld together.
Notes
- Add Crunch: Top with sunflower seeds, pumpkin seeds, or toasted almonds for extra texture.
- Boost the Flavor: Add roasted sweet potatoes or butternut squash for a heartier option.
- Make it a Meal: Serve with quinoa, freekeh, bulgur, millet, or farro. Add a scoop of hummus on the side for extra protein.
