Lentil, Kale and Feta Salad
This Lentil, Kale and Feta Salad combines hearty lentils, crisp kale, and tangy Feta for a vibrant, nutrient-packed dish. Fresh, satisfying, and full of texture, it makes a perfect wholesome lunch or side.
Preparation time
20 minutes
Cooking time
1 hour
Yield
6 servings
Nutritional information
Energy
395 Calories
Protein
19 g
Carbohydrate
39 g
Fat
19 g
Fibre
6.4 g
Sodium
392 mg
Top 5 Nutrients
(% DV*)
Calcium
17 % / 224 mg
Folate
120 %
Thiamin
40 %
Zinc
36 %
Vitamin B12
32 %
*percentage of daily value
Ingredients
- 1 cup (250 mL) dried brown lentils
- 2 tbsp (30 mL) olive oil
- 1/4 tsp (1 mL) mustard seeds
- 1/4 tsp (1 mL) cumin seeds
- 1 tsp (5 mL) garam masala
- Salt and freshly ground pepper
- 1 medium lemon zest and juice (optional)
- 2 large kale leaves chopped
- 1 cup (250 mL) cherry tomatoes halved
- 1/4 cup (60 mL) roasted cashews
- 1 small red onion finely chopped
- 1 cup (250 mL) crumbled Canadian Feta
Preparation
- In a saucepan, bring lentils and 8 cups (2 L) water to a boil. Reduce heat to low and cook for 45–60 minutes or until tender. Drain and let cool.
- To make salad dressing, heat oil on medium heat in a skillet. Cook mustard and cumin seeds, garam masala, salt and pepper for 15 seconds. Let cool and add lemon zest and juice, if desired.
- In a large bowl, toss to combine lentils, kale, cherry tomatoes, cashews, onion, Feta and salad dressing. Serve.
You can use canned lentils; drain and rinse before adding to the rest of ingredients.
Cheese alternatives: Diced Canadian Bocconcini, Cheddar or Havarti
For more great recipes, visit Dairy Farmers of Canada
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