Go Back
–+ servings
Chopped kale on a speckled plate with a silver spoon on the side.
Print Recipe
5 from 4 votes

Kale And Lentil Salad

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. 
Prep Time12 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Salad, Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 4
Author: Bailey

Equipment

  • sharp knife
  • medium skillet

Ingredients

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

Instructions

  • 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!

Notes

*use tuscan or lacinato kale. 
*use any nut of choice! just finely chop them. Pumpkin seeds will also work. 
*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! 
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.
Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Serving: 1.25cup of salad | Calories: 529kcal | Carbohydrates: 26g | Protein: 16g | Fat: 43g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Trans Fat: 0.003g | Cholesterol: 17mg | Sodium: 703mg | Potassium: 761mg | Fiber: 12g | Sugar: 3g | Vitamin A: 7148IU | Vitamin C: 79mg | Calcium: 344mg | Iron: 5mg