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!
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
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.
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.
