Kale Salad with Crispy Lentils – Lentils.org

Kale Salad with Crispy Lentils

  By lentilsorg    

January 30, 2017

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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!

  • Prep: 25 Minutes
  • Cook: 10 Minutes

  • 25 Minutes

    10 Minutes

    35 Minutes

  • Yields: 2-4
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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.

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

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Nutrition Facts

Serving Size1 cup (250 mL)
Calories500
Sodium740 mg
Potassium450 mg
Protein19 g
Cholesterol20 mg
Sugar3 g
Total Fat31 g
Saturated Fat6 g
Total Carbohydrates22 g
Dietary Fiber8 g