Lentil Salad
You can never go wrong with lentils and this lentil salad is a perfect fall dish. Packed with fresh tomatoes, kale, feta cheese, and a simple vinaigrette, this is a simple yet filling salad.
Equipment
- Saucepan
- Mixing Bowl
- Mason jar
Ingredients
- 2 cups vegetable stock
- 1½ cup kale roughly chopped, packed
- 8 ounces cherry tomatoes, sliced, and quartered
- 1 cup cucumber diced
- ½ cup lentils dry
- ½ cup red onion chopped
- ¼ cup feta cheese crumbled
- ¼ cup parsley chopped
- 2 tablespoons mint chopped
- 1 tablespoon lemon juice
- ¼ teaspoon salt
Dressing
- ¼ cup olive oil
- 1 tablespoon champagne vinegar
- 2 teaspoons honey
- ½ tablespoon Dijon mustard
- 1 tablespoon garlic minced
- ½ teaspoon red pepper flakes
- ¼ teaspoon salt
Instructions
- In a saucepan bring the vegetable stock and lentils to a boil, cover, and reduce the heat to a simmer. Cook about 15-20 minutes until tender but not mushy. Remove from the heat and allow to cool.
- In a mason jar combine the olive oil, vinegar, honey, mustard, garlic, salt, and pepper flakes. Seal and shake until blended.
- In a large bowl add the kale, salt and lemon juice. Toss to combine and let sit for 10 minutes
- When the lentils have cooled add them along with the cucumber, feta, tomatoes, onion, parsley, and mint to kale. Add the dressing and gently toss to combine.
Nutrition
Serving: 1servingCalories: 305kcalCarbohydrates: 33gProtein: 9gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 8mgSodium: 903mgPotassium: 521mgFiber: 10gSugar: 13gVitamin A: 1644IUVitamin C: 23mgCalcium: 114mgIron: 3mg
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