5 Flavours Salad – Lentils.org

5 Flavours Salad

  By DietitianDeveloped  

January 31, 2018

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This salad is perfect for a quick, light dinner or as a mouth-watering lunch on the go.

  • Prep: 15 Minutes
  • Cook: 5 Minutes

  • 15 Minutes

    5 Minutes

    20 Minutes

  • Yields: 4
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Directions

  1. Combine lentils and broth in a medium size pot and bring to a boil. Cover and reduce to a low simmer for 15-20 minutes, or until lentils are tender and liquid is absorbed. Drain if needed and salt to taste once cooked.
  2. Meanwhile, combine all vinaigrette ingredients, mix well, and set aside.
  3. Add mushrooms to a small skillet, cover, and cook over medium heat until tender. Season to taste with salt and pepper.
  4. Add baby kale to a large mixing bowl and toss with vinaigrette. Add lentils to kale and toss gently. The warmed mixture will soften the baby kale so that the kale has a slightly wilted look. Add prepared beets, onion, and celery. Serve.

Ingredients

1 cup (250 mL) green lentils

3 cups (750 mL) low-sodium chicken broth

1 (8 oz/250 g) pkg toscano or Lacinato kale

1 (3.5 oz/100 g) pkg shiitake mushrooms

2 medium-sized beets, peeled and boiled until tender

1/4 cup (60 mL) diced red onion

3 celery stalks, diced

Vinaigrette:

1/4 cup (60 mL) balsamic vinegar

1/4 cup (60 mL) extra virgin olive oil

1 tsp (5 mL) curry powder

to taste, salt and pepper

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Nutrition Facts

Serving Size1 1/2 cups (375 mL)
Calories360
Sodium440 mg
Potassium695 mg
Protein15 g
Cholesterol0 mg
Sugar7 g
Total Fat15 g
Saturated Fat2 g
Total Carbohydrates43 g
Dietary Fiber11 g