Lentil Ink Salad Recipe – Moving on to Real Food

About this recipe

This lentil kale salad makes a delicious and nutritious lunch or dinner that’s easy to whip up with minimal effort.

It features kale, olives, cucumbers, tomatoes, artichokes and a tangy shallot Dijon vinaigrette to combine. If you’re looking for a way to incorporate more lentils and kale into your diet, this is a great way to do it!

It can be made with green, brown or French lentils or you can also use canned lentils to make it quick and easy. It holds up well to meal prep, is easy to customize with different swaps and additions, and tastes only better the next day.

It’s also great to bring to gatherings and is vegetarian and gluten-free so works well for those with dietary restrictions. You’ll love the delicious mix of flavors and textures that make this salad stand out.

For the salad

• Lentils: You can use green, brown or black lentils in this recipe. Do not use red lentils.
• bay leaf: Optional for cooking lentils.
• in time: You can use any type of kale but I prefer Tuscan or Lacinto kale.
• olive: The recipe calls for kalamata olives but you can substitute chopped black olives if you have them.
• Artichoke hearts: Use oxidized marinated artichoke hearts.
• cucumber: Use fresh cucumber or substitute something like red bell pepper.
• tomato: Use cherry or grape tomatoes.
• cashew nuts: You can use slivered almonds or chop whole almonds. Raw or dry roasted almonds work. You can substitute walnuts or pecans or in nut-free recipes, pepitas or sunflower seeds.
• beat up: Optional but a delicious addition to a vegan feta salad. You can use store bought or try this tofu feta recipe.

For the dressing

• Olive oil: Extra virgin olive oil is best for flavor.
• Red wine vinegar: You can substitute apple cider vinegar or white wine vinegar.
• Maple syrup: Honey or agave syrup would be suitable substitutes.
• Herbs and spices: You will need dried thyme and cumin seeds.
• garlic: Use raw garlic or substitute 1 tsp garlic powder.
• shallot: Shallot is best but if you don’t have shallot you can substitute very thinly sliced ​​red onion.

How to Make (with Pictures)

Step 1: Cook the lentils

Add lentils to a pot with 4 cups of water, bay leaf and some salt. Bring it to a boil, reduce the heat to medium-low and cook the lentils for 22-26 minutes until they are tender but not mushy.

The exact cooking time will depend on the type of lentils.

Quick Instructions: Short on time? Use canned lentils!

Step 2: Make the Dressing

In a large mixing bowl or salad serving bowl, or even a food storage container if you’re making this for a meal, add the oil, vinegar, maple syrup, dijon, thyme, cumin, and garlic.

Mix it well with salt and pepper. Add shallot and mix again.

We like to give the shallots some time to marinate in the dressing so they soften and not be so sharp in flavor.

Step 3: Massage the kale

Add the kale to the bowl first and toss or massage with the dressing. This helps soften the kale.

Step 4: Assemble the Salad

In bowl or bowl with dressing, add kale and toss or massage to coat. Add the cooked lentils and remaining salad ingredients and mix. Serve with vegan feta if desired!

Variations and additions

• Add a 15 ounce can of drained and rinsed chickpeas.
• Add up to 1/2 cup dried cranberries, dates, raisins or currants.
• Add up to 1/2 cup chopped sun-dried tomatoes.
• Add 1-2 cups of cooked quinoa.