Kale And Lentil Salad
Jan 11, 2024, Updated Feb 23, 2024
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Feel good, nutritious Kale And Lentil Salad is packed with garlic lemon flavor and zesty nuts in each bite. Ready in 20 minutes or less.
Table of Contents
Why Make This Kale & Lentil Salad
Move over salad naysayers! This one is going to blow your mind if you love salads or just (kinda) like them. It’s garlicky good and so easy to make. It’s ready to eat in 20 minutes or less.
I admittedly love salads of all kinds, this salad is chock full of simple ingredients that make HUGE flavor from infusing the olive oil dressing.
This salad tastes gourmet but it takes minimal effort. Similar to my Pistachio Salmon, which would pair great with this salad by the way!
Kale. There are so many types of kale to enjoy, I love lacinato kale, it’s darker in color and more tender than most other kale varieties making it the perfect add in.
Lentils. I use canned lentils for this recipe, it’s quick and they taste great with the ingredients.
Olive Oil. Use a high quality neutral flavored oil.
Nuts. Almonds and pistachios. I prefer both! You can use both or one or the other. You can’t go wrong!
Garlic. Fresh garlic cloves will work best!
Shallots. Shallots are a big favorite, they are peppery and delicious.
Seasoning. Salt, pepper, dried oregano, red pepper flakes, cayenne pepper.
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
Recipe Variations & Substitutions
Kale. Kale is the main star here, however, baby spinach would work well.
Nuts. Use any nut of choice! Walnuts, cashews or even sunflower seeds will work, this gives a nice texture and crunch to the kale and lentil salad.
Olive Oil. You can also use avocado oil.
Steps To Make This Recipe
Step One. Gather the ingredients and prep the kale, take the stem out and chop it thinly. Place it in a large bowl and set aside.
Step Two. In a large skillet add the olive oil, garlic, seasonings, chopped nuts, shallots. Simmer it on very low. Let it simmer for about 2-3 minutes. Take it off the heat. Add olives, lemon juice and zest, whisk well.
Step Three. Add peppers, rinsed and drained lentils, feta and infused oil with all ingredients. *I leave the roughly chopped garlic in but you can take it out before pouring the oil over salad. Toss everything really well until it’s evenly coated, garnish with parsley and serve!
Store leftovers in an airtight container in the fridge for up to 3 days.
This kale and lentil salad is mild/medium in spice. If you are sensitive to heat or serving kids, sub the pepper with black pepper and the cayenne with paprika!
Yes, kale keeps very well. You can store leftovers in the fridge for a few days and it will still be delicious.
Absolutely. Store any leftover oil in a glass jar in the fridge for up to 3 days.
Massage the Kale If you Like it Soft. Kale can be tough, so massage it with your hands for a few minutes. This helps to break down the fibers, making it more tender and easier to eat.
Chop Finely. Chop the kale into bite-sized pieces. Finely chopped kale is more pleasant to eat and allows the flavors to distribute evenly.
Add Potential Ingredients to Elevate! Dried Fruits: Dried cranberries, raisins, or apricots can provide a sweet contrast to the savory flavors. Avocado: Sliced avocado adds creaminess and healthy fats to the salad.
Other Top Notch Salads To Try
Kale And Lentil Salad
- sharp knife
- medium skillet
Kale & Lentil Salad
- 1-2 bunches lacinato kale, about 6-8 cups *see notes
- ½ cup feta, crumbled
- 1½ cup canned lentils, rinsed and drained
- ½ cup roasted red peppers, chopped
- 3 green onions, chopped
- 4-6 green olives, diced
- 2 Tbsp fresh parsley, chopped
Infused Garlic Oil
- ½ cup olive oil
- ⅓ cup raw almonds, chopped, *see notes
- ¼ cup pistachios, shelled and chopped
- 4 cloves garlic, roughly chopped
- 1 small shallot, sliced thin
- ¼ tsp salt & pepper
- ¼ tsp dried oregano
- ¼ tsp cayenne pepper, *see notes
- ¼ tsp red pepper flakes
- 1 Tbsp lemon zest
- 2 Tbsp lemon juice
- Gather the ingredients and prep the kale, take the stem out and chop it thinly. Place it in a large bowl and set aside.
- In a large skillet add the olive oil, garlic, seasonings, chopped nuts, shallots. Simmer it on very low. Let it simmer for about 2-3 minutes. Take it off the heat. Add olives, lemon juice and zest, whisk well.
- Add peppers, rinsed and drained lentils, feta and infused oil with all ingredients. *I leave the roughly chopped garlic in but you can take it out before pouring the oil over salad. Toss everything really well until it's evenly coated, garnish with parsley and serve!
Nutrition information is automatically calculated, so should only be used as an approximation.