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Recipe by

Lentils.org

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Kale Salad with Crispy Lentils

Prep Time: 25 Minutes

Total time: 35 Minutes

Servings: 2-4

Kale replaces romaine lettuce for this offshoot of the classic Caesar salad. The crispy lentils are addictive - you’ll want to put them on everything!

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    2 cups (500 mL) cooked green lentils

    1 Tbsp (15 mL) canola oil

    1/2 tsp (2 mL) garlic powder

    1/4 tsp (1 mL) salt and pepper

    1 large bunch of kale, centre rib removed, and cut into small pieces

    3 Tbsp (45 mL) extra virgin olive oil

    DRESSING:

    3 Tbsp (45 mL) mayonnaise

    1 Tbsp (15 mL) balsamic vinegar

    1/4 tsp (1 mL) salt and pepper

    3/4 cup (175 mL) grated Parmesan cheese


Directions

  1. Preheat oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
  2. Place layers of paper towel or a clean kitchen towel on the counter. Place cooked lentils on top and pat completely dry.
  3. Place lentils, canola oil, garlic powder, salt, and pepper in a large bowl. Toss to coat. Dump onto the prepared baking sheet and spread out into a single layer. Roast for 15 minutes, stir and roast for another 5-7 minutes until the lentils are crispy. Remove from oven and let cool.
  4. While the lentils roast, place the chopped kale into a large bowl. Add olive oil and massage with your hands for 5 minutes. This will help tenderize the tough leaves. Let rest for 15 minutes.
  5. Place mayonnaise, balsamic vinegar, salt, pepper, and half the Parmesan in a medium bowl. Whisk well. Pour over kale and toss to coat. Add crispy lentils and toss again. Garnish with remaining Parmesan cheese and serve immediately.

Add other fresh vegetables that you have on hand, such as cherry tomatoes, chopped cucumber, or shredded carrots.


Nutritional Information

  • Serving Size: 1 cup (250 mL)
  • Per serving:
  • Calories 500
  • Total Fat 31 g
  • Saturated Fat 6 g
  • Cholesterol 20 mg
  • Carbohydrates 22 g
  • Dietary Fibre 8 g
  • Sugar 3 g
  • Protein 19 g
  • Sodium 740 mg
  • Potassium 450 mg
  • Folate 202 mcg