Can I use dried lentils?

Yes! If you only have dried green or brown lentils, you can cook and use them in place of canned lentils without changing the overall taste or texture of the dish. Just cook them until tender, drain well, and let them cool slightly before adding to the salad.

What can I use instead of carrots?

You can easily swap the carrots for sweet potato, butternut squash, or even broccoli. If you choose broccoli, consider adding a small drizzle of honey while sautéing to bring a touch of sweetness and help it caramelize nicely.

Warm Kale and Lentil Salad

Name: Warm Kale and Lentil Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 250g carrots, peeled; 2 tablespoons extra-virgin olive oil; 1 cup corn kernels (fresh, frozen or canned); 1 small red onion, thinly sliced; 400g (15 oz) can brown lentils, rinsed and drained; 1 small bunch curly kale (about 120g), roughly chopped; 1/2 cup (70g) feta cheese, crumbled; 1/4 cup roasted almonds, chopped; Juice of 1 lemon; 1 teaspoon salt; Generous grind of black pepper

Description

This nourishing warm kale and lentil salad is made with sautéed carrots, corn, feta cheese, and crunchy almonds. Ready in under 15 minutes, it’s an easy side dish and the perfect way to get your veggies in!

Ingredients

Scale

250g carrots, peeled
2 tablespoons extra-virgin olive oil
1 cup corn kernels (fresh, frozen or canned)
1 small red onion, thinly sliced
400g (15 oz) can brown lentils, rinsed and drained
1 small bunch curly kale (about 120g), roughly chopped
1/2 cup (70g) feta cheese, crumbled
1/4 cup roasted almonds, chopped
Juice of 1 lemon
1 teaspoon salt
Generous grind of black pepper

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Instructions

Add about 1.5 inches of water to a saucepan, bring it to a boil, and place a steamer basket on top.
Peel the carrots, trim the ends, and slice them on the diagonal, rotating as you cut. Add them to the steamer basket, cover, and steam for 5–6 minutes or until just tender.
Heat the oil in a medium saucepan over medium heat. Add the steamed carrots and sauté for about 4 minutes, or until they start to turn golden. Stir in the onion and corn, season well with salt, and cook for another 3 minutes or until the onion is soft and fragrant.
In a large mixing bowl, add the kale, warm veggies, lentils, crumbled feta, and chopped almonds. Squeeze over the juice of one lemon and toss everything together to coat and help soften the kale.
Season with more salt or pepper if needed, then serve and enjoy!

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Side dish
Method: Sautee
Cuisine: American

Nutrition

Serving Size: 1/4 recipe
Calories: 284
Sugar: 7.6g
Fat: 17.2g
Saturated Fat: 1.7g
Carbohydrates: 25.1g
Fiber: 6.7g
Protein: 11.1g