Lentil And Carrot Salad With Kale Recipe Recipe

Name: Lentil And Carrot Salad With Kale Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Puy lentils; 3 carrots, peeled and cut into 1/4 inch rounds; 1 onion, split in half; 1 clove; 1 bay leaf; 3 cups homemade or store-bought low sodium vegetable broth; Kosher salt and freshly ground black pepper; 2 tablespoons olive oil, divided; 1 bunch kale, ribs removed and cut into ribbons; 1 medium clove garlic, minced (about 1 teaspoon); 2 teaspoons sherry vinegar; 1 teaspoon Dijon mustard

Servings: persons

1 cup Puy lentils
3 carrots, peeled and cut into 1/4 inch rounds
1 onion, split in half
1 clove
1 bay leaf
3 cups homemade or store-bought low sodium vegetable broth
Kosher salt and freshly ground black pepper
2 tablespoons olive oil, divided
1 bunch kale, ribs removed and cut into ribbons
1 medium clove garlic, minced (about 1 teaspoon)
2 teaspoons sherry vinegar
1 teaspoon Dijon mustard

1
Place lentils in a large saucepan and cover with cold water. Bring to a boil. Strain lentils and place back in pot.
2
Add carrots, onion, clove, bay leaf, broth, and a teaspoon of salt. Bring to a boil then reduce heat and simmer until lentils are tender, about 25 minutes. Drain pot. Place lentils and vegetables in a large bowl. Discard clove and bay leaf. Season to taste with pepper and more salt.
3
In a medium saute pan, heat olive oil over medium heat until shimmering. Add kale and cook, stirring frequently, until starting to tenderize, 3 to 4 minutes. Add garlic and cook, stirring constantly until fragrant, about 30 seconds. Season to taste with salt and pepper and add to lentils.
4
In a small bowl, whisk together olive oil, vinegar, and mustard. Season with salt and pepper. Pour vinaigrette over lentils and toss to combine. Serve immediately, or allow to cool and serve cold or at room temperature. Salad can be stored in a sealed container for up to 2 days in the refrigerator.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup Puy lentils, 3 carrots, peeled and cut into 1/4 inch rounds, 1 onion, split in half, 1 clove, and more.

Yes, Lentil And Carrot Salad With Kale Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lentil And Carrot Salad With Kale Recipe

How did you like this recipe?

Frequently Asked Questions