Not what you think – Lemon Lentil Kale Salad
This may be a little labor intensive but it’s totally worth it for your next picnic! Or dare I say group get together. The flavor combination is so good and the textures make this dish delightful to eat – I hope you enjoy!
Servings Prep Time
4servings 30minutes
Cook Time
20minutes
Servings Prep Time
4servings 30minutes
Cook Time
20minutes
Ingredients
  • 1 cup dry lentilscook ahead of time al dente – I like the small green ones or black beluga ones for this salad
  • 1-2bunches dino kalede-stemmed and chopped; 6-8 cups
  • 2/3cup hazelnutsroughly chopped
  • 1whole white onionchopped, could use 3-4 green onions
  • 4whole garlic cloveschopped or sliced thin
  • 1whole lemonwashed
  • 1/2cup olive oil
  • 2-3tsp whole cumin seedsokay to use ground but the flavor is better whole
  • 1cup Parmesan cheeseshredded, could sub nutritional yeast
  • 1tsp Sea salt
  • 1tsp honeyor maple syrup
  • 1cup artichokesoptional – halved and quartered
Instructions
  1. Start by cooking your lentils – if you haven’t already. Prepare a large pot on high heat. Once boiling add a bit of salt (tastes like the sea) and dro in your lentils. Depending on which you are using read the label and go 5 minutes less in time so they are al- dente (like the pasta!) I like the smaller lentils for this so they don’t get mush. Taste them along the way. The ones I’ve used in my picture I only cooked for 5 minutes because I pre-soaked them for an hour. They had a little crunch but cooked through.
  2. Drain lentils as soon as they are to your liking and rinse with cool water to stop the cooking. Set aside.
  3. Bring a large skillet to medium heat. Add in your olive oil, onions and let cook for 2-3 minutes.
  4. Wash and peel the lemon into 3 or 4 long wide rinds. Add those to the onions.
  5. Add in your garlic and stir not to burn. Once the lemon rind starts to curl and you can smell the garlic add in your chopped hazelnuts. Stir until garlic is lightly browned and nuts are toasted 3-5 minutes.
  6. Take off heat and add in your salt, and whole cumin seeds stir them into the oil they will become fragrant. Let it cool then strain the mixture over a mesh colander if you have it and lay the onion nut mixture on a paper towel to cool and crisp up. You’re olive oil will be the base for your dressing.
  7. Wash, de-stem and chop up your kale. Place in a big bowl and with a sprinkle of sea salt and a squeeze of half of your lemon massage it until it turns bright green and tender.
  8. In the infused olive oil bowl juice the rest of the lemon and the honey and whisk together. Salt and pepper to taste.
  9. Add your lentils and 1/2 of your onion and nut mixture to the kale and toss with your dressing.
  10. Serve in a bowl and top with the rest of your nut mixture, artichokes and parmesan cheese.