I genuinely love kale and use it in many ways: sautéed, stirred into soups and, most often, raw and torn into salads. This kale and lentil salad is bright and hearty, a great choice for warmer weather. It pairs tenderised kale with herbed green lentils, crumbled feta, toasted pepitas and a creamy tahini-yogurt dressing for a satisfying, weeknight-friendly meal.
How to Make Kale Salad With Lentils
Start by massaging the kale. Drizzle the torn, stemmed leaves with olive oil and season generously with salt, then use your hands to rub the oil and salt into the leaves. This breaks down the toughness of raw kale, making it more tender and pleasant to eat. Let the kale rest for at least 30 minutes to soften; if you’re short on time, it will still work but be less tender.
While the kale relaxes, prepare the other components. Preheat the oven to 180°C/350°F and toast the pepitas on a baking sheet for about 5 minutes, watching closely so they don’t burn. Rinse dried green lentils, then add them to a saucepan with cool water. Bring to a boil, reduce the heat and simmer until tender, about 10–15 minutes. Drain and rinse with cool water to stop the cooking.
Mix the cooked lentils in a small bowl with chopped flat-leaf parsley, lemon zest, a drizzle of olive oil and salt and pepper to taste. This adds freshness and brightness to the lentils.
When the kale has softened, assemble the salad. In the bowl with the kale, add thinly sliced green onions, diced red pepper, sultanas (or golden raisins) for a touch of sweetness and crumbled feta for tang. Add the toasted pepitas and the dressed lentils, then toss everything together until evenly combined.
Finish by pouring over about 3 tablespoons of tahini-yogurt dressing and tossing until the salad is evenly coated. Serve immediately; the salad is filling enough to be a main dish or generous side.
Kale & Lentil Salad With Feta & Pepitas
Ingredients
- 120 g (3 cups) kale, torn from stems and roughly chopped
- 2 tbsp extra virgin olive oil, divided
- 50 g (1/4 cup) pepitas, toasted
- 125 g (1/2 cup) dried green lentils, cooked, cooled and drained
- 1 tbsp lemon zest
- 10 g (2½ tbsp) flat-leaf parsley, chopped
- 50 g (1/4 cup) sultanas/golden raisins
- 30 g (1/4 cup) feta, crumbled
- 3–4 green onions, thinly sliced
- 1 red pepper, diced
- 3 tbsp tahini yogurt dressing
Instructions
- Add the kale to a large bowl. Drizzle with 1 tbsp of olive oil and season generously with salt. Massage the oil and salt into the leaves to tenderise them. Allow to rest at least 30 minutes.
- Preheat oven to 180°C/350°F. Spread pepitas on a baking sheet and toast for about 5 minutes, until lightly browned and fragrant. Set aside.
- Combine cooked lentils with lemon zest, parsley and the remaining 1 tbsp olive oil. Season with salt and pepper and mix to combine.
- To the bowl with the kale, add sultanas, feta, green onions, red pepper, toasted pepitas and the lentils. Toss to combine.
- Pour over the tahini-yogurt dressing, season with black pepper, toss until evenly coated and serve.
Notes
- To cook the lentils: rinse dried lentils, cover with cool water in a small saucepan, bring to a boil, then reduce to a simmer and cook 10–15 minutes until tender. Drain and cool.
- Use your preferred tahini-yogurt dressing; a simple blend of yogurt, tahini, lemon juice, garlic and salt works well.
Nutrition
Carbs: 66 g |
Protein: 20 g |
Fat: 16 g |
Fiber: 25 g
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
This green lentil and kale salad is easy to make, full of contrasting textures and full of flavour.
Looking for a satisfying salad for dinner? Try this one and leave a comment if you have questions or feedback.
