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Kale Lentil Salad

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  • Author: Amy
  • 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:

  1. In a small bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth.
  2. Season with salt and pepper to taste. Adjust the consistency with more water if needed.

Massage the Kale:

  1. Place the chopped kale in a large bowl.
  2. Pour the tahini lemon garlic sauce over the kale.
  3. 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:

  1. Add the cooked lentils, bell pepper, red onion, cucumber, parsley, and olives to the bowl.

Toss and Serve:

  1. Gently toss all ingredients together until evenly combined.
  2. Taste and adjust with additional lemon juice, salt, or pepper if needed.
  3. 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.