Lentil Kale Salad
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Running on Real Food · by Deryn Macey

Lentil Kale Salad

NUTRITION · PER SERVING32M COOK
CAL 28%·PRO 35%
CARBS 48G35% OF CAL
11G FIBER30G OTHER8G TOTAL SUGAR
FAT 35G56% OF CAL
3G SAT32G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty lentil and kale salad with artichoke hearts, olives, almonds, and feta cheese dressed in a tangy shallot vinaigrette. Protein-rich and satisfying as a light meal.

mainamericansaladbeansgluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 cup green black or French lentils, rinsed (198 g) (198 g)
  • 1 bay leaf
  • 3 cups lightly packed kale (thinly sliced (approx. 90 g))
  • ¾ cup kalamata olives (pitted and halved (75 g))
  • 170 mL jar marinated artichoke hearts (drained and cut into smaller pieces (about 1 cup - 115 g))
  • 1¼ cup cucumber (cut into ½-inch pieces (about 175 g))
  • 1 cup cherry tomatoes (halved (160 g))
  • ½ cup sliced almonds (toasted (68 g))
  • vegan feta (optional for serving)
  • ⅓ cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • ½ tsp dried thyme
  • ½ tsp ground cumin
  • 2 garlic cloves (minced or grated)
  • 1 small shallot (minced (40 g))
  • salt and pepper
PREP
10M
SODIUM
694MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.