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Side dishe for 4

Kale Lentil Salad

Toss canned lentils, kale, vegetables, and herbs with a bright lemon-garlic dressing for a quick no-cook salad.

$1.25per serving $
18 minstart to table
4servings

AmericanVegetarianVeganDairy-freeBudgetSide dishesLunchesNo-cookSummer

Ingredients

  • 14 oz canned italian lentils delallo brand is my favorite
  • 2 cups finely chopped kale
  • 1 cup bell pepper
  • 1/2 seedless english cucumber
  • 1/3 cup finely diced red onion
  • 1/4 cup fresh parsley
  • salt and pepper (optional)
  • 1 lemon
  • 1 clove fresh garlic
  • 3 tbsp extra virgin olive oil
  • 1 tsp white wine vinegar
  • 1/4 tsp sea salt
  • 1/4 tsp pepper
  • 1/8 tsp dried oregano leaves

Steps

  1. Drain the lentils and finely chop the kale, bell pepper, cucumber, red onion, and parsley.
  2. Whisk the lemon juice, minced garlic, olive oil, vinegar, salt, pepper, and oregano in a small bowl.
  3. Toss the lentils and vegetables with the dressing in a large bowl.
  4. Let the salad stand for 10 minutes, then season with more salt and pepper if needed.

Main ingredient on sale this week? See what to make with dried beans and lentils on sale.

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