Name: Kale and Lentil Salad with Potatoes
Prep time: 25 min
Total time: 45 min
Ingredients: 2 tablespoons lemon juice; 1 teaspoon yellow mustard; ½ teaspoon garlic powder; ½ teaspoon paprika; ⅛ teaspoon freshly ground black pepper; 4 cups thinly sliced kale leaves, stems removed; 1 cup dry brown lentils, rinsed and drained; 1 lb. Yukon gold potatoes, cut into ¾-inch dice (3 cups); ½ cup shredded carrot; Sea salt, to taste

Prep-time: 25 minutes / Ready In: 45 minutes
Makes 8 cups
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In search of a nourishing lunch? This hearty kale salad is packed full of satisfying ingredients that will banish the afternoon slump sleepiness. A lemon-mustard dressing gently tenderizes the kale while the potatoes and lentils cook, ensuring the leafy greens are soft and sweet before it’s time to dig in. The hunger-busting taters and nutrient-dense lentils are then tossed with shredded carrot for extra substance and sprinkled with salt and pepper before going into the salad. This recipe tastes great chilled or at room temperature, so feel free to pack individual portions in airtight containers to store for weekly meal prep. Enjoy as is, or add some pumpkin seeds on top for an extra tasty crunch!

For more hearty kale salads, check out these tasty ideas:

By Darshana Thacker Wendel, Jul 14, 2023

Ingredients

2 tablespoons lemon juice
1 teaspoon yellow mustard
½ teaspoon garlic powder
½ teaspoon paprika
⅛ teaspoon freshly ground black pepper
4 cups thinly sliced kale leaves, stems removed
1 cup dry brown lentils, rinsed and drained
1 lb. Yukon gold potatoes, cut into ¾-inch dice (3 cups)
½ cup shredded carrot
Sea salt, to taste

Instructions

For dressing, in a large bowl whisk together the first five ingredients (through pepper) and 2 tablespoons water. Add kale; toss to coat. Let stand at least 30 minutes.
Meanwhile, in a medium saucepan combine lentils and 3 cups water. Let lentils soak 20 minutes. Bring water to boiling; reduce heat. Cover and simmer 10 minutes or until lentils are tender. Drain any liquid remaining in pan. Let lentils cool at least 10 minutes.
Place potatoes in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 15 minutes or until tender. Transfer potatoes to a large bowl and let cool.
Add cooled lentils and potatoes to bowl with kale. Add carrot; toss to combine. Season with salt. Serve at room temperature or chilled.

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Zari Noshad2 months ago

I love this salad

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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