My daughter Maggie discovered this recipe for lentil and kale salad in Bon Appetit. The recipe was described by Bon Appetit as “just keeps getting better lentil salad.” And, they are absolutely right. This is a lentil and kale salad that you can make for dinner one night and enjoy again for lunch 2 days later and it just keeps getting better.
I love lentils and lentils love us! Here are a few nutritional facts that may interest you.
Lentils are a good source of protein. A ½ cup serving of cooked lentils provides about 12 grams of protein. With such high protein content, you are sure to be fueled up and satisfied all day long. Just 1/2 cup of cooked green lentils packs in 32% of your daily requirements for fiber!
In addition to gut mobility, dietary fiber is well known for its many health benefits. Consuming a high amount of fiber has been found to lower blood cholesterol levels and protect against developing colon cancer and Type 2 diabetes.
Lentils are an excellent source of B vitamins, iron, magnesium, potassium and zinc. They’re also a great source of plant-based protein. When lentils are combined with a whole grain, they provide the same quality protein as meat. Lentils are a powerful little legume! Be good to your gut and your heart and incorporate more lentils into your diet.
I use brown lentils and red lentils when making creamy dal and cooking Indian food and soups such as my red lentil dal. However, for this recipe, and when incorporating lentils into salads, it is best to use the black beluga lentils or green french lentils from Le Puy. They are smaller and firmer and hold their shape. I added tuscan or lacinato kale to the salad as recommended in the recipe. I would try spinach as an alternative to the kale if you intended to eat the salad in one sitting. The infused olive oil, lemon and cumin salad dressing with chunks of fresh raw almonds ignited and excited my taste buds. A final sprinkle of feta and green onions completes this healthy hearty salad.