Lentil and Kale Salad

This lentil and kale salad is super easy to make, wholesome and versatile. Leftovers can be stored in the refrigerator for few days and taste even better. Apart from being delicious, lentils are one of the best sources of folate and fiber. French green lentils are readily available at specialty food stores and if you can’t find them, you can use common green lentils. Lentils cooking time may vary depending on the type, and you may want to start testing them sooner (after 20-25 mins) to prevent them from getting mushy. Feel free to add any greens or veggies of your choice, however it is this combination of flavors that creates a lip-smackingly delicious salad.  You can serve it along with some protein (grilled chicken/fish/tofu) to make it a complete meal. Skip the cheese to make this salad vegan.

Wish you a lovely and healthy Easter! xx

Ingredients
1 Cup French Lentils or Green/Black Lentils
1 Small Shallot
2 Bay Leaves
3-4 Olives, chopped
1/2 Cup Kale, chopped
2 Garlic Cloves, minced
1 Carrot, chopped
1 Rib Celery, chopped
1 Tablespoon Crumbled Feta Cheese, optional
Fresh Parsley and Cilantro to Taste
For Dressing:
2 Teaspoons Extra Virgin Olive Oil,
Juice of 1 Lemon
1 Teaspoon Honey
1/4 Teaspoon Thyme, finely chopped
Salt and Pepper to Taste

Process

1. Combine lentils, bay leaves, minced garlic and 3 cups of water in a saucepan and bring the mix to a boil. Reduce the heat to low and simmer the lentils (uncovered) for 30 – 35 minutes, or until tender.
2. When the lentils are done, remove bay leaves, strain the lentils and set aside to cool.
3. In a large bowl, combine all the remaining ingredients except the cheese and lentils.
   Add lentils and toss to combine. Taste and adjust the seasoning if needed.
4. sprinkle crumbled feta cheese and serve at room temperature.

Enjoy! 🙂