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.
