Kale lentil salad is hearty, nutrient-packed, and delicious. Loaded with plant-based protein, vibrant veggies, and a creamy tahini lemon garlic sauce, this salad is not only Daniel Fast-approved, but it's also incredibly refreshing and easy to make.
This recipe makes four generous servings and is gluten-free, oil-free, soy-free, nut-free, and vegan.
Why You'll Love This Salad
- Protein-Packed: Lentils add a hearty texture and keep you feeling full.
- Nutrient-Dense: Dark leafy greens, like kale, are packed with vitamins, minerals, antioxidants, and other beneficial compounds. Check out the benefits of kale.
- Crunchy & Refreshing: Bell peppers, cucumbers, and red onions bring the perfect crisp bite.
- Creamy & Zesty: The lemon tahini dressing ties it all together with a rich, tangy flavor.
- Simple & Quick: It takes under 30 minutes to prepare, making it great for an easy weeknight meal or meal prep!
Kale and Lentil Salad Ingredients
- Kale
- Cooked lentils
- Tahini lemon garlic sauce
- Bell pepper
- Red onion
- Cucumber
- Fresh parsley
- Olives, pitted
This recipe makes about 3 servings. We used canned lentils that were drained and rinsed. But feel free to cook your own lentils from scratch.
How to Prepare
1. Make the Sauce
Prepare the tahini lemon garlic sauce according to recipe instructions. This sauce takes about 5 minutes to make.
2. Massage the Kale
Clean and chop the kale. Add your chopped kale in a large bowl. Then add the tahini lemon garlic sauce to the kale and stir or massage until the kale is well coated. This step makes the kale tender and easier to digest.
3. Add the Veggies and Lentils
Once the kale is well-massaged, add the cooked lentils, bell pepper, red onion, cucumbers, parsley, and olives.
4. Toss and Serve
Gently toss everything together until evenly combined. Taste and adjust with freshly squeezed lemon juice, salt, or pepper as needed.
Serve immediately, or let the flavors meld together in the fridge for an hour for an even better taste!
Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended.
Tips and Variations
- Add Crunch: Top with sunflower seeds, pumpkin seeds, or toasted almonds.
- Boost the Flavor: Road some sweet potatoes or butternut squash and toss them in for extra heartiness.
- Make it a Meal: Serve with quinoa, frekkah, bulgar, millet, or farro. Enjoy with a scoop of hummus on the side.
Frequently Asked Questions
Yes! This salad actually tastes better after sitting for a few hours as the flavors meld together. Store it in an airtight container in the fridge for up to 3 days.
Absolutely! While kale is hearty and holds up well, you can substitute spinach, arugula, or mixed greens. Just note that softer greens won't last as long once they are dressed.
To make it even heartier, add quinoa, roasted sweet potatoes, roasted tofu, tempeh, or avocado. You can also sprinkle some toasted nuts or seeds for extra crunch and healthy plant fats.
Yes! Since kale is sturdy, it won’t wilt quickly like other greens. Just store the dressing separately if you plan to keep it for more than a day.
For convenience, canned lentils (drained and rinsed) work great. If cooking from scratch, green or brown lentils hold their shape best. Avoid red lentils, as they become too mushy for a salad.
Yes! If you like a little kick, add red pepper flakes or a pinch of cayenne pepper to the dressing or sprinkle on the salad. Also, adding pickled jalapenos would make it spicy.
Kalamata or green olives are best for their briny, salty flavor, but you can use black olives if you prefer a milder taste.
This kale lentil salad is a flavorful, nutrient-dense meal that’s perfect for a quick lunch, a light dinner, or meal prep for the week. Whether you're following the Daniel Fast, transitioning to a plant-based lifestyle, or just looking for a delicious and satisfying meal, this salad has got you covered!
Have you tried this recipe? Please rate and share your thoughts in the comments below!
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Kale Lentil Salad
- Total Time: 15 minutes
- Yield: 3 1x
- Diet: Vegan
Description
Packed with protein and nutrients, this kale lentil salad is the perfect healthy meal. It's gluten-free, oil-free and vegan.
Ingredients
- 1 batch Tahini Lemon Garlic Sauce
- 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
Instructions
1. Make the Sauce
Prepare the tahini lemon garlic sauce according to recipe instructions. This sauce takes about 5 minutes to make.
2. Massage the Kale
Clean and chop the kale. Add your chopped kale in a large bowl. Then add the tahini lemon garlic sauce to the kale and stir or massage until the kale is well coated. This step makes the kale tender and easier to digest.
3. Add the Veggies and Lentils
Once the kale is well-massaged, add the cooked lentils, bell pepper, red onion, cucumbers, parsley, and olives.
4. Toss and Serve
Gently toss everything together until evenly combined. Taste and adjust with freshly squeezed lemon juice, salt, or pepper as needed.
Serve immediately, or let the flavors meld together in the fridge for an hour for an even better taste!
Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended.
Notes
EQUIPMENT / SUPPLIES:
- Knife
- Cutting board
- Mixing bowl
- Spoon
- Mini-blender (to prepare tahini lemon garlic sauce)
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch/Dinner Entrée
- Cuisine: American
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