Lentil Kale Salad

Name: Lentil Kale Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: dry lentils 140 g; kale 120 g; carrot 80 g; walnuts 30 g; olive oil 2 tbsp; Dijon mustard 1 tsp; lemon juice 1.5 tbsp

Quick answer

Total time: 35 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

Lentils and kale make this a salad that eats like a meal.

Raw kale is tough and bitter on its own, but working part of the dressing into the leaves first darkens and softens them so they sit easily with the lentils. The lentils come off the heat after 20 to 25 minutes, while they still resist the teeth a little, before they turn to mush. The lemon vinaigrette is thickened with Dijon mustard, which keeps the oil from separating and helps it cling to each lentil. Coarsely chopped walnuts add crunch, and shredded carrot brings sweetness and color.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Rinse 140 g dry lentils, then add them to boiling water and simmer over medium-low heat for 20 to 25 minutes.

Stop when the centers still have a slight bite, then drain well so they do not turn mushy.
2

Remove the thick stems from 120 g kale and tear the leaves into bite-size pieces.

Shake off excess water or pat the leaves dry, because wet kale thins the vinaigrette and keeps it from clinging evenly.
3

Cut 80 g carrot into thin matchsticks and roughly chop 30 g walnuts.

Keep the walnut pieces uneven and fairly coarse, since very fine crumbs disappear into the salad instead of adding distinct crunch.
4

In a bowl, whisk 2 tablespoons olive oil with 1 teaspoon Dijon mustard and 1.5 tablespoons lemon juice until slightly thickened.

Whisk longer than seems necessary so the oil does not separate as soon as it touches the kale.
5

Add part of the dressing to the kale first and massage it by hand for about 1 minute.

Stop when the leaves look darker, glossier, and slightly reduced in volume, before they become limp or bruised.
6

Add the drained lentils, carrot, walnuts, and remaining dressing, then toss gently.

Fold from the bottom upward rather than pressing down, so the lentils keep their shape, and serve once everything is evenly coated.