Kale and Crispy Lentil Salad
This vibrant salad is a great way to eat more lentils. It combines crispy kale with dried apricots, green olives, feta cheese and roasted walnuts. It pairs well with meat or acts as the perfect light lunch. Packed with texture, colour, protein and flavour, this recipe has a lot going for it.
Ingredients
- 1 can (14 oz/398 ml) lentils, rinsed and drained
- 2 tbsp (30 ml) olive oil
- 1 garlic clove, chopped
- ¼ tsp red pepper flakes, or more to taste
- 6 cups (180 g) kale, stems removed, leaves cut into small pieces
- ¼ tsp salt
- 1 lemon, zest finely grated
- 3 tbsp (45 ml) lemon juice
- ¼ cup (60 ml) olive oil
- ½ cup (80 g) dried apricots
- ¾ cup (150 g) pitted green olives, halved
- ¾ cup (90 g) feta cheese, crumbled
- ½ cup (50 g) roasted walnuts, chopped
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- On a non-stick baking sheet, toss the lentils with the oil, garlic and red pepper flakes. Season with salt. Bake for 15 minutes or until the lentils are slightly crispy, stirring them halfway through cooking. Set aside.
This vibrant salad is a great way to eat more lentils. It combines crispy kale with dried apricots, green olives, feta cheese and roasted walnuts. It pairs well with meat or acts as the perfect light lunch. Packed with texture, colour, protein and flavour, this recipe has a lot going for it.