Kale Lentil Salad

Why You’ll Love This Salad

• 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

• 6 to 8 cups chopped kale (preferably lacinato or dinosaur kale)

• 1 cup cooked lentils (green or brown lentils hold their shape best)​

• 1 bell pepper, diced​

• 1 red onion, thinly sliced​

• 1 cucumber, diced​

• Fresh parsley, chopped​

• Kalamata or green olives, pitted and sliced​

• Tahini Lemon Garlic Sauce:​

  • ½ cup tahini​

  • Juice of 1 lemon​

  • 2 cloves garlic, minced​

  • 2 tablespoons water (adjust for desired consistency)​

  • Salt and pepper to taste​

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Tahini Lemon Garlic Sauce: In a bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth. Season with salt and pepper to taste. Adjust the water to achieve your desired consistency.​

2. Massage the Kale: Place the chopped kale in a large bowl. Pour the tahini lemon garlic sauce over the kale and massage it with your hands for about 2-3 minutes until the leaves become tender and well-coated

3. Add Vegetables and Lentils: Add the cooked lentils, diced bell pepper, sliced red onion, diced cucumber, chopped parsley, and sliced olives to the bowl.​

4. 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 generous servings.​

• Preparation Time: Approximately 15 minutes​

• Total Time: Approximately 15 minutes​

Variations

• Add Crunch: Top with sunflower seeds, pumpkin seeds, or toasted almonds.​

• Boost the Flavor: Add roasted sweet potatoes or butternut squash for extra heartiness.​

• Make it a Meal: Serve with quinoa, frekkah, 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 is not recommended

• Reheating: This salad is best enjoyed cold. If you prefer it warm, gently reheat the lentils and vegetables separately before combining with the kale.​

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 offers a delightful combination of textures and flavors, making it a versatile addition to your meal repertoire. Whether you’re seeking a quick lunch, a light dinner, or a nutritious side dish, this salad provides a satisfying and healthful option.

Kale Lentil Salad

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• Author: Amy
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 4 generous servings
• Category: Salad
• Method: Tossing
• Cuisine: American
• Diet: Vegan

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Description

This Kale Lentil Salad is a hearty, nutrient-packed dish that combines plant-based protein, vibrant vegetables, and a creamy tahini lemon garlic sauce. Perfectly suited for the Daniel Fast, it’s also gluten-free, oil-free, soy-free, nut-free, and vegan. Full of flavor, texture, and refreshing ingredients, it’s a great choice for a quick, nutritious meal!

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Ingredients

• 6 to 8 cups chopped kale (preferably lacinato or dinosaur kale)
• 1 cup cooked lentils (green or brown lentils hold their shape best)
• 1 bell pepper, diced
• 1 red onion, thinly sliced
• 1 cucumber, diced
• Fresh parsley, chopped
• Kalamata or green olives, pitted and sliced

Tahini Lemon Garlic Sauce:

• ½ cup tahini
• Juice of 1 lemon
• 2 cloves garlic, minced
• 2 tablespoons water (adjust for desired consistency)
• Salt and pepper to taste

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Instructions

1️⃣ Prepare the Tahini Lemon Garlic Sauce:

• In a bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth.
• Season with salt and pepper to taste. Adjust water to achieve your desired consistency.

2️⃣ Massage the Kale:

• Place the chopped kale in a large bowl.
• Pour the tahini lemon garlic sauce over the kale.
• Massage the kale with your hands for about 2-3 minutes until the leaves become tender and well-coated.

3️⃣ Add Vegetables and Lentils:

• Add the cooked lentils, diced bell pepper, sliced red onion, diced cucumber, chopped parsley, and sliced olives to the bowl.

4️⃣ 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 it sit in the fridge for 1 hour to allow the flavors to meld.

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Notes

✅ Add Crunch: Top with sunflower seeds, pumpkin seeds, or toasted almonds.
✅ Boost the Flavor: Add roasted sweet potatoes or butternut squash for extra heartiness.
✅ Make it a Meal: Serve with quinoa, freekeh, bulgur, millet, or farro. Enjoy with a scoop of hummus on the side.