This Kale Lentil Salad is loaded with plant-based protein, vibrant veggies, and a creamy and zesty Lemon Tahini Dressing.
Not only is this kale lentil salad Daniel Fast-approved, but it's also incredibly hearty and easy to make. This recipe makes two large or four side-dish size servings and is gluten-free, oil-free, soy-free, nut-free, and vegan.
Why You'll Love This Salad
- Satisfying: Lentils and kale add a hearty texture and keep you feeling full.
- 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!
Want to turn it into a full plate? Pair it with our hearty Chickpea Burger.
Health Benefits
- Kale is rich in antioxidants, vitamins K, A, and C. Kale has several health benefits. It's anti-inflammatory and supports heart, brain, eyes, and immune system health.
- Lentils support heart and gut health, and aid in blood sugar control with fiber, plant protein, and minerals like iron.
- Lemon tahini dressing provides healthy plant fats and aids in the absorption of fat-soluble nutrients, like vitamins A and K.
Craving something warm to pair it with? Serve alongside a bowl of Miso Soup with Mushrooms or Mushroom Barley Soup.
Kale Lentil Salad Ingredients
- Kale serves as your powerhouse green base, adding substance and chewiness. It becomes tender when massaged with the sauce.
- Cooked lentils provide a mildly earthy and nutty flavor. It adds plant-based protein, fiber, and a satisfying, filling quality. We used canned lentils that were drained and rinsed. But feel free to cook your own lentils from scratch.
- Lemon Tahini Dressing softens the kale and infuses it with rich, savory flavor. This dressing is creamy, nutty, tangy, and garlicky.
A full ingredient list with exact amounts can be found in the recipe card below.
Substitutions and Variations
- No kale? Use spinach or baby greens.
- Out of lentils? Use chickpeas or white beans.
- No olives? Try capers or omit them for a lower-sodium version.
- Add crunch. Toss in shredded cabbage. Top with sunflower seeds, pumpkin seeds, or toasted almonds.
- Make it hearty. Add in a whole grain like quinoa. Check out how to cook quinoa for making quinoa in the Instant Pot or on the stovetop.
- Add a starchy veg. Roast sweet potatoes or butternut squash and add them for extra heartiness.
- Swap the sauce. Use our Oil-Free Greek Dressing for a different Mediterranean flavor profile.
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How to Prepare
Step 1
Prepare the lemon tahini dressing according to recipe instructions. This sauce takes about 5 minutes to make.
Step 2
Clean and chop the kale. Add your chopped kale to a large bowl. Then add the lemon tahini dressing to the kale and stir or massage with clean hands until the kale is well coated.
Step 3
Once the kale is well-massaged, add the cooked lentils, bell pepper, red onion, cucumbers, parsley, and olives.
Step 4
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!
Expert Tips
- Massage your kale. Just 1–2 minutes with your hands makes it more tender and easier to digest.
- Use pre-cooked lentils to save time. Make extra for future meals like our Lentil Soup.
- Chop veggies evenly so every bite gets a mix of textures.
- Serve cold or room temp. It’s delicious both ways and perfect for meal prep.
- Dress just before serving if you’re storing it for later.
Pairings for This Kale Lentil Salad
- Stuff into whole grain pita with our Air Fryer Falafel.
- Plate with Air Fryer Tofu Nuggets or Air Fryer Tempeh.
- Pair with a warm cup of Leek Mushroom Soup or our Vegan Minestrone Soup.
- Enjoy this kale lentil salad with a refreshing smoothie, like our Peach Banana Smoothie or Mixed Berry Smoothie, to round out your meal.
Recipe FAQs
Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended.
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.
Pitted green or Kalamata 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!
Other Kale Recipes to Check Out
If you tried this Kale Lentil Salad or any other recipe on our website, please leave a 🌟 star rating and let us know how it went in the 📝 comments below! We love to get your feedback for improvement.
Kale Lentil Salad
Ingredients
- ½ batch Lemon Tahini Dressing
- 6 cups chopped kale
- 1 15-ounce can lentils, drained and rinsed (or 1 ½ cups cooked)
- 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
- Prepare the lemon tahini dressing according to recipe instructions. This sauce takes about 5 minutes to make.
- Clean and chop the kale. Add your chopped kale to a large bowl. Then add the lemon tahini dressing to the kale and stir or massage with clean hands until the kale is well coated.
- 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!
Notes
- Massage your kale. Just 1 to 2 minutes with clean hands makes it more tender and easier to digest.
- Chop veggies evenly so every bite gets a mix of textures.
- To boost the protein, add Air Fryer Tofu Nuggets or Air Fryer Tempeh.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended.
Gigi & Sersie says
A powerhouse of nutrients. Filing and easy to make.