Mediterranean Kale and Lentil Salad

Something I never get ill of is Mediterranean food. The flavors are then bright, as well as in that location are usually several salty/briny things in the mix, which I LOVE. Give me salty over sweetness any solar day of the week. This salad is absolutely perfect for repast prep, because the kale is so hearty. You tin apparel it the night or ii before, in addition to only go on it inwards the refrigerator. Love it!


I’thousand variety of having a second amongst lentils. They’re SO good! I’ve used them to make falafel instead of chickpeas (I really prefer it), I’ve tossed them inwards salads, used them in chili, in addition to used them every bit a plant-powered poly peptide base of operations for roasted carrots. I’1000 obsessed amongst the texture together with gustatory modality.

This salad is full of sundried tomatoes, reddish onion, kalamata olives, feta, mint, parsley, oregano, as well as cute piddling black lentils. Feel free to function whatever mixture of these as well as whatever diversity of lentils y'all prefer! Chopped cucumber as well as tomatoes would be swell inward this besides. Or chicken for extra poly peptide!

This salad is kind of a segue into heartier, more than autumn-ish salads, if you lot know what I mean. As fresh berries as well as summertime produce set about to get up in price, I offset leaning towards the darker wintertime greens, roasted squashes, together with apples in my salads. Totally looking frontward to the chiller atmospheric condition in addition to my favorite flavour for food.

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Mediterranean Kale in addition to Lentil Salad

Course

Main, Salad, Side

Prep Time 25 minutes

Cook Time xx minutes

Total Time 45 minutes

Servings 3 -4

Author Molly (Spices in My DNA)

Ingredients

• 
  For the SALAD:
  


• 
  one
  c.
  dark lentils, rinsed
  


• 
  ii
  bunches Tuscan/lacinato kale, destemmed and finely shredded
  


• 
  ane
  T.
  olive petroleum
  


• 
  juice of 1/two a lemon
  


• 
  pinch
  of salt
  


• 
  1/4
  c.
  sundried tomatoes, finely chopped
  


• 
  one/4
  c.
  coarsely chopped kalamata olives
  


• 
  i/iii
  c.
  finely chopped ruddy onion
  


• 
  1/three
  c.
  crumbled feta + extra for topping
  


• 
  two
  T.
  chopped fresh mint
  


• 
  1
  T.
  chopped fresh oregano
  


• 
  1/4
  c.
  chopped flat leafage parsley
  


• 
  ane/iv
  c.
  toasted pine nuts or chopped pistachios (optional)
  


• 
  For the DRESSING:
  


• 
  one/four
  c.
  scarlet wine vinegar
  


• 
  juice of one/ii a lemon
  


• 
  ii
  tsp.
  beloved
  


• 
  one/two
  tsp.
  dijon
  


• 
  one/4
  tsp.
  salt
  


• 
  i/iv
  tsp.
  pepper
  


• 
  ii
  T.
  olive fossil oil
  

Instructions

1. 
   
   Bring a medium pot of H2O to boil. Add the lentils too prepare for about 20 minutes or until tender. Drain as well as ready aside to cool.
   
   


2. 
   

   Add kale to a large bowl. Add a tablespoon of olive crude oil, juice of half a lemon, too a pinch of table salt. Massage for a minute or two to aid pause the kale downwards as well as get more tender. Add the sundried tomatoes, chopped olives, blood-red onion, feta, mint, oregano, in addition to parsley and toss.

   
   


3. 
   
   To make the dressing, add together the cherry vino vinegar, lemon juice, beloved, dijon, table salt too pepper to a medium bowl. Stream inward the olive rock oil too whisk to combine.
   
   


4. 
   
   Add a twosome tablespoons of the dressing to the salad together with toss again. Sprinkle with pine nuts or pistachios if using together with serve with extra dressing as well as feta.