Hearty Lemon-Herb Lentil and Kale Salad

Quick Summary

A fiber-rich, plant-based salad featuring tender lentils, massaged kale, toasted walnuts, and a bright lemon-tahini dressing. Perfect for meal prep or a healthy lunch.

Ingredients

Method

1. 1. Rinse lentils and simmer in water for 20 minutes until tender but firm. Drain and cool.
2. 2. Roughly chop the kale and place in a large bowl. Drizzle with a pinch of salt and massage with hands until dark green and tender.
3. 3. Whisk tahini, olive oil, lemon juice, and mustard in a small bowl until creamy. Thin with water if needed.
4. 4. Combine the lentils, kale, walnuts, and cranberries in a bowl. Toss with the dressing until well coated.

Nutrition Snapshot

Frequently Asked Questions

Can I make this ahead?

Yes. This salad stays fresh in the fridge for up to three days, as kale holds its texture better than most greens.

What if I don't have French lentils?

Brown lentils work well, but keep an eye on the cooking time so they do not become mushy.

Is this recipe gluten-free?

Yes, all ingredients used in this salad are naturally gluten-free.